1 1/2 c. water
1/2 c. brown or white rice
1/2 c. green pepper, chopped
1 med. onion, chopped
4 c. tomato juice
30 oz. canned kidney beans, undrained
1/4 tsp. freshly ground pepper
1/2 c. Cheddar cheese, shredded

Simmer rice, green pepper and onion in the water, in a covered kettle, until rice is tender. Add tomato juice, kidney beans and ground pepper. Bring to a boil and simmer 3 minutes, stirring occasionally. Top each serving with a generous tablespoon of cheese. 6 servings.