3 c. cooked rice
2 garlic cloves, minced
1 (4 oz.) can chopped green chilies
2 tsp. chili powder
1/2 tsp. salt
1 (15 to 16 oz.) can red kidney beans, rinsed and drained
1 med. onion, chopped
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. creole seasoning
2 c. (8 oz.) shredded sharp Cheddar cheese, divided

In a greased 2 quart saucepan, combine all ingredients except cheese. Top with 1 1/2 cups of cheese. Bake, covered, at 350 degrees for 25 minutes. Top with remaining cheese, then bake, uncovered, 10 minutes more. Yield: 6 servings.