1 c. uncooked rice
1 (15 oz.) can kidney beans, rinsed and drained or lowfat refried beans
3 tbsp. butter
1 c. onions, chopped
1/3 c. celery, chopped
1 (16 oz.) can tomatoes
2 tsp. chili powder
1/2 tsp. salt
2 c. cheese, Cheddar or Jack or combination of both, grated

Cook the rice according to package directions. Meanwhile, saute the onions, green pepper and celery in butter until tender, about 5-7 minutes. Stir in the tomatoes, chili powder and salt. Simmer uncovered for 5-7 minutes, chopping up the tomatoes.

Combine the cooked rice with the kidney beans. Place half the rice mixture in a greased 1 1/2 quart casserole. Top with half the cheese and half the tomato mixture. Repeat the rice and tomato layers. Bake at 350 degrees for 45 minutes. Top with the remaining cheese and bake again, just until the cheese melts. Serves 4-6.

To substitute lowfat refried beans: Following directions on bag, make 2 cups cooked pinto beans. Mix beans, 1/2 cup stewed tomatoes, 1 tablespoon ground chili powder, 2 tablespoons ground cumin, 1 jalapeno pepper, seeds removed and finely chopped (optional) and 1/4 teaspoon salt (or to taste) together in a saucepan over medium heat until most liquid has simmered away.

Mash warm beans in food processor, blender or by hand. Can be frozen. These beans aren't as creamy as canned beans, but they're tastier and have no lard.