2 3/4 c. water
2 tbsp. butter
1 tsp. chili powder
1 tsp. salt
1 (16 oz.) can tomatoes
1/2 c. Jack or cheddar cheese
1 can kidney beans, drained
1 sm. onion, chopped
2 tbsp. chopped green chilies
1/4 tsp. ground cumin
1 c. brown rice
1/2 c. plain nonfat yogurt
Black olives, garnish

Put water, onion, butter, chilies and seasonings in saucepan and bring to a boil. Add rice. Return to boil, reduce to simmer, cover and cook for 45 minutes or until liquid is absorbed. Break up tomatoes and add to rice with juice. Place mixture in 1 1/2 quart casserole. Mix in kidney beans. Spread yogurt on top. Sprinkle with cheese. Bake at 400 degrees for 15 minutes. Garnish with olives. Serves 6.