Church supper dish for pot-luck.

8 c. cooked rice
1 lg. institutional size can chili without beans
1 lg. institutional size can ranch style beans
2 lbs. grated cheddar cheese
2 lg. foil pans

Spread 4 cups of rice in each of the two large foil pans. Layer 1/2 of the can of ranch style beans on each of the pans on top of the rice. Layer 1/2 of the can of chili without beans on top of the beans in each pan. Top each pan with 1 pound of grated cheddar cheese. Bake in a 350 degree oven for about an hour. Serves 40.

NOTE: This dish reduces easily by halving or quartering the ingredients. It also adapts easily to low-fat cooking by making chili out of 97% fat free meat (beef/turkey) and by using lite (not fat-free) cheese.