In a 3-quart saucepan heat 1 tablespoon olive oil over medium. Add the onion and cook for 3 minutes or until tender. Stir in the rice. Cook and stir for 1 minute. Add broth, water and beans; bring to boiling. Reduce heat and simmer, covered, for 20 minutes. Stir in tomatoes, cheese, and parsley. Remove from heat and let stand, covered, for 10 minutes.