Cheesy Beans and Rice

1 cup uncooked brown rice
1 can (16 oz) kidney beans, rinsed and drained
1 large onion, chopped
1 can (14 1/2 oz) diced tomatoes & green chilies, undrained
2 teaspoons chili powder
1/4 teaspoon salt
1 1/4 cups shredded cheddar cheese, divided

Cook rice according to package directions. Remove from heat; stir in beans. In a nonstick skillet, saute onion in oil for 4-5 minutes or until tender. Stir in tomatoes, chili powder, and salt. Layer 1/2 rice mixture, 1/2 cup cheese, and 1/2 tomato mixture in a 2-qt baking dish coated with nonstick spray. Repeat layers. Cover and bake at 350 F for 30 minutes. Uncover, sprinkle with remaining cheese, and bake 5-10 minutes more until cheese is melted.