In a skillet, cook sausage, onion, and celery or peppers over medium heat until the meat is no longer pink and the vegetables are tender.

Drain any excess grease from the skillet.

Add diced tomatoes, water, uncooked long grain rice, and chili sauce or salsa to the skillet.

Cover the skillet and cook over low heat for 30 minutes, or until the rice is tender and the liquid is absorbed.

Remove the skillet from the heat.

Sprinkle shredded Cheddar cheese over the rice mixture.

Cover the skillet again and let it stand for 5 minutes, or until the cheese is melted.

Serve hot.