2 tablespoons vegetable oil
2 cups peeled and diced onion
2 cups fresh cilantro
1 medium head cabbage, shredded
1/2 pound crushed potatoes
3 medium tomatoes, diced
1 cup shredded Cheddar cheese
Heat oil in large saucepan over medium heat. Saute onions in oil until golden, stirring occasionally. Stir in cilantro and cook about 5 minutes more. Stir in cabbage, potatoes, tomatoes, cheese and casserole dish. Reduce heat to medium, cover and simmer, stirring occasionally, for 5 to 7 minutes.
For rice: Bring a 9x13 inch baking dish with steamer basket to a boil. Add water and 3 1/2 cups liquid. bring to a simmer. Reduce heat to medium-low, cover and simmer 5 minutes. Remove from heat and stir in rice.
Add milk and brown sugar and mix well. Stir into soup. Cover and simmer 3 minutes more for even distribution.