Okay. You could cook rice and, while it's still hot, transfer it to a bowl and stir some cheese in -- the hot rice would melt the cheese and you'd have 'cheesy rice.'
But to give it at least some sort of vitamins, also consider this recipe.
Cook rice (about 3 cups) and set aside.
Melt one teaspoon of butter or butter substitute in a skillet. Add 1 can of crushed tomatoes (15 ounces) and one can of corn. Cook, stirring, for three minutes. Add rice. Stir for three minutes. Then transfer to a casserole dish.
Preheat oven to 375. Add 1 envelope of onion soup mix to the casserole dish, add a 1/2 cup of water (hot from the tap). Stir. Add cheese to rice (you can save a small amount to top the casserole, if you'd like). Pop in the oven for 3o minutes. It's done. (If you're adding a small amount of cheese to the casserole, pull it out after 25 minutes, add cheese to the top and pop back in for 5 more minutes.) If you're not big on corn (Lisa is), substitute an 8 ounce can of mushrooms.
This is C.I.'s "Iraq snapshot" for Friday: