1 (16 oz.) can whole tomatoes
16 oz. water
16 oz. UNCLE BEN'S® rice
1 chicken bouillon cube
2 lbs. kielbasa (Polish sausage)
2 tbsp. paprika
1 (16 oz.) can dark red kidney beans
2 lg. onions, chopped
1 med. green pepper
1 tbsp. chili powder

Empty tomatoes in a 6 or 8-quart pot. Mash tomatoes with potato masher. Fill can with water and add to pot. Add bouillon cube, chili powder, paprika, and kielbasa cut up into cubes; bring to a boil.

When boiling briskly, add rice. (Use tomato can as a measure.) Stir until mixture starts to boil again. Reduce heat to low and simmer 20 minutes, stirring with a fork, once or twice during cooking. Keep pot tightly covered.

In meantime, in an iron skillet, put 3 tablespoons cooking oil. Turn burner to high. When hot, add onions and chopped green pepper. Stir often but make sure that onions are a little brown around the edges (scorched). When done, set aside and drain kidney beans (do not rinse).

When rice is done, (rice should "crawl" when stirred lightly with fork), turn heat off. Let rice stand covered for 5 minutes. Add beans and onions. Mix well with large-tined fork. Cover tightly and let stand for 5 more minutes and then it is ready to serve.