2 tbsp. vegetable oil
1 c. chopped onion
1/2 c. green pepper, diced, seeded & cored
1/2 lb. ground beef
1 tbsp. paprika
1 tsp. dried basil leaves
Salt
1/8 tsp. ground pepper
1 (1 lb. 12 oz.) can whole peeled tomatoes, undrained
2 1/2 c. water
1 tbsp. butter (opt.)
1 c. raw converted long grain white rice
1 (1 lb.) can red kidney beans, rinsed & drained
1/4 lb. sliced cheddar cheese, cut lengthwise into strips

1. Put vegetable oil in a large sized skillet and heat over moderately high heat. When oil is very hot, add onion, green pepper and ground beef. Cook for about 10 minutes, breaking up meat with a fork and cooking until meat is browned and vegetables are tender.

2. Stir paprika, basil leaves, 1 teaspoon of the salt and the pepper into the meat and vegetable mixture in skillet; mix well. Add tomatoes, breaking them up with a wooden spoon. Simmer uncovered for 30 minutes, stirring occasionally.

3. Meanwhile, prepare rice. Put water in a medium sized saucepan and bring to a boil over high heat. Add 1 teaspoon of the salt, and, if desired, the butter. Stir in rice and cover pot; reduce heat to low and simmer rice 20 minutes.

4. Remove saucepan with cooked rice from heat and let stand, covered, for about 5 minutes longer or until all water is completely absorbed. Meanwhile, preheat oven to 375 degrees. Uncover rice and separate and fluff with two forks.

5. Add hot rice and drained kidney beans to meat mixture in skillet; toss well with two spoons or forks until thoroughly combined. Transfer rice mixture to a 2 quart casserole or baking dish. Arrange cheese strips over top.

6. Cover casserole with lid of aluminum foil and place on center rack in preheated oven; bake for 20 minutes. Remove lid or aluminum foil and return casserole to oven to bake for a few minutes longer until cheese melts. Makes 8 servings.