1 tsp. vegetable oil
3/4 c. water
1 1/2 c. sliced mushrooms
2 sweet green peppers, chopped
1 onion, chopped
2 cloves garlic, minced
1 (28 oz.) can tomatoes, undrained
1 (19 oz.) can red kidney beans, drained
3/4 c. long grain rice
1 tbsp. chili powder
2 tsp. cumin
1/4 tsp. cayenne pepper
1 c. shredded lowfat Mozzarella cheese

You may want to cut back on chili powder or cayenne pepper if you are serving this to young children.

In large skillet or Dutch oven, heat oil with water over medium heat. Add mushrooms, green peppers, onion and garlic; simmer, stirring often until onion is tender, about 10 minutes. Add tomatoes, beans, rice, chili powder, cumin and cayenne. Simmer covered for about 25 minutes or until rice is tender and most of the liquid is absorbed.

Transfer to large baking dish; sprinkle with cheese. Bake in 350 degree oven for 15 minutes or microwave at high for 1 to 2 minutes until cheese melts. Makes 6 servings.