1 lb. ground round
1 can mushroom soup
1/4 c. water
3/4 c. rice and 2 c. water
8 oz. Cheddar cheese, shredded
2 tbsp. oil

Parboil rice in 2 cups water for 5 to 8 minutes. Mix 1/4 cup water and mushroom soup in bowl. Warm in microwave 1 minute. Drain and rinse rice. Mix rice with ground round. Form into meatballs; brown in frypan in 2 tablespoons oil. Place meatballs in microwave-safe dish. Cover with mushroom soup. Cover with plastic wrap. Microwave on high for 15 minutes, turning occasionally. Unwrap plastic; sprinkle shredded cheese over meatballs. Microwave for 10 minutes. Let stand 5 minutes. Serves 6.