3 c. water
1/2 tsp. salt
1 c. brown rice
1 (28 oz.) can tomatoes, drained and chopped (reserve liquid)
1 (4 oz.) can chopped mild green chilies
1 onion, chopped
2 tbsp. butter
2 tbsp. flour
1 c. milk
1/8 tsp. pepper
1 1/2 c. shredded cheddar cheese

Bring water and salt to a boil in a heavy saucepan. Add the rice; lower the heat. Cover and simmer 45 minutes or until all the water is absorbed. Stir in tomatoes and chilies.

Meanwhile, in another saucepan, saute the onion in butter until tender. Stir in the flour and cook, stirring 2 minutes. Add the milk, reserved tomato liquid and pepper. Cook, stirring with a wire whisk, until it just comes to a boil. Stir in the rice mixture.

Turn the rice mixture into a greased 9 x 13 inch pan and sprinkle with the cheese. Bake at 350 degrees for 30 minutes.