1 lg. onion, sliced
1 clove garlic, minced
1/4 c. celery, chopped
1/4 c. butter
3 1/2 c. tomatoes
1 1/2 c. grated Monterey Jack or Colby cheese
1 green pepper, minced
1 1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. ground thyme
1 c. uncooked rice
1 (4 oz.) can chopped green chilies

In a frying pan saute onion, garlic and celery in butter, until soft. Add tomatoes, green peppers, chili peppers, salt, pepper and thyme. Simmer, covered, for 10 minutes. Add rice and simmer, covered for 30 minutes, or until rice is tender. Add a little water, a tablespoon at a time, if rice mixture is too dry.

Put rice mixture in a greased 1 1/2 quart casserole and bake at 325 degrees for 25 minutes, uncovered. Sprinkle with cheese and bake 5 minutes more, until cheese is melted.