• ¹/₂ cup uncooked enriched white rice
• 1  cup water
• ¹/₂ teaspoon salt
• 1¹/₂ tablespoons butter or margarine
• ¹/₂ cup chopped onion
• ¹/₂ cup chopped celery
• ¹/₃ cup chopped green pepper
• 1  cup canned tomatoes, cut in pieces
• ¹/₂ teaspoon salt
• ¹/₂ teaspoon monosodium glutamate
• 1  teaspoon sugar
• ³/₄ teaspoon chili powder
• ¹/₄ teaspoon Worcestershire sauce
• 1  cup (about 4 ounces) shredded Cheddar cheese

1. Combine rice, water, and ¹/₂ teaspoon salt in a saucepan. Bring to boiling, reduce heat, and simmer, covered, about 14 minutes.
2. Meanwhile, heat butter in a skillet. Mix in onion, celery, and green pepper. Cook until vegetables are tender. Mix in cooked rice, tomatoes, ¹/₂ teaspoon salt, monosodium glutamate, sugar, chili powder, and Worcestershire sauce. Simmer until thick.
3. Turn mixture into a greased baking dish. Top evenly with cheese.
4. Place under broiler 3 to 4 inches from heat until cheese is melted.

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