Ingredients:
6 cups cooked white rice
1 (28 ounce) cans crushed tomatoes with basil
1 (15 ounce) cans red kidney beans ( save liquid)
1 large red bell peppers, chopped
1 medium onions, chopped
2 garlic cloves, chopped
1 tablespoon chili powder
1 tablespoon vegetable oil
1/8 teaspoon salt
1/8 teaspoon pepper
1 (8 ounce) packages mild cheddar cheese, shredded
Directions:
Prepare rice according to package directions.
Combine vegetable oil, bell pepper, onion, garlic, salt, pepper, and chili powder in large frying pan and saute until pepper and onion are almost done.
Add kidney beans and liquid to pepper and onion mixture.
Continue to cook until pepper and onion are done.
Add crushed tomatoes and pepper and onion mixture to pot with rice.
Simmer until heated through and most of liquid has been absorbed by rice.
Serve topped with shredded cheddar cheese.
Servings: 8
Time preparation: 5 min.
Time total: 35 min.