15.5 oz. can kidney beans, drained and rinsed
1/2 c. chopped onion
1/4 c. chopped green pepper
1/4 c. chopped celery
2 cloves garlic, minced
2 c. hot cooked rice
1 c. tomato, peeled, chopped
1/4 c. water
1/2 tsp. chili powder
1/4 tsp. pepper
3 dashes hot sauce
1 oz. shredded reduced fat cheddar cheese

Coat large non stick skillet with cooking spray; place over medium heat until hot. Add onion, green pepper, celery, garlic; saute until tender. Stir in beans, tomato, water, chili powder, pepper and hot sauce. Cover and cook 8 to 10 minutes, stirring often. Place hot rice in a 1 quart casserole, spoon bean mixture over rice. Sprinkle with cheese, cover and let stand 5 minutes. Makes 4 servings.