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1/2 c onion, chopped	1/2 c celery, chopped
1/3 green pepper, chopped	1 can whole tomatoes
1 tsp chili powder	1/2 tsp Worcestershire
2 c cooked rice	1/2 c cheese, shredded

Drain and chop tomatoes. Use cheddar cheese. Coat large skillet with Pam and place over medium heat. Add onion, celery, and pepper; cook until tender crisp. Add tomatoes, chili powder, and Worcestershire sauce. Stir in rice. Reduce heat and simmer 5 minutes to blend flavors. Remove from heat; top with cheese; cover and allow cheese to melt.