I don't know how it got its name.
2 1/2 cups water
1 cup rice
2 baking potatoes, peeled and diced
3 medium yellow onions, chopped
1 teaspoonful salt
1 tablespoonful butter
1 - 2 bunches of Italian parsley (chopped in food processor-about 2 cups) This is after removing the big stems.
8-10 ounces medium or sharp cheddar cheese, small cubes
Add rice, diced potatoes, onion, salt and butter to a saucepan of boiling water and cook, covered until the rice and potatoes are tender. Add parsley and cheese, stir and let stand for a few minutes for the cheese to melt. You can add more water if you prefer. Also, best the next day.
-MDH