Instructions: *Original recipe used 3/4 C cheese...I lowered it to lower the fat count.

Preheat oven to 400 deg F.

In a 1-quart ovenproof pot, combine oil, onion and salt over moderate heat. Stir to coat onions with oil and cook until onions are soft and translucent, 3-4 minutes. Add rice, stirring to coat with oil, and cook 1 minute. Add broth and tomato sauce and bring just to a simmer over moderate heat. Stir in half the cheese. Smooth top with back of a spoon.

Sprinkle with remaining cheese. Cover baking dish.

Place dish in center of oven. Bake until rice is cooked through and has absorbed most of liquid, 30-35 minutes. Rice should be moist but not soupy. Serve immediately as a vegetable side dish or main dish.

Serves
4-6.

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