Instructions: Simmer the chopped onion in I cup of the chicken stock until soft. Stir in the rice and the rest of the chicken stock, cover, and simmer until the rice is tender and all the liquid has been absorbed.

Preheat oven to 350 degrees.

Coat an oven-proof baking dish with the oil and place the rice and onion in it. Mix in the tomatoes, parsley, jalapeno, salt, and pepper. Sprinkle the Romano cheese over the top and bake in a 350-degree oven for 30 minutes or until the mixture is hot through and the top is lightly browned.

SERVING SUGGESTIONS: Serve as a side dish with roast chicken and top this off with Mango Salsa (see recipe) to perk up a midweek dinner.

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