2 tbsp. Crisco oil
1 c. long grain rice
1 can (15-15 1/2 oz.) chili beans in chili gravy
3/4 c. Cheddar cheese

Heat Crisco oil in medium saucepan over medium high heat. Add rice. Stir until rice turns a golden brown. Remove from heat for 5 minutes.

Add 1 1/2 cups water to rice. Return to heat. Heat until rice simmers. Reduce heat to low. Cover and simmer 25 minutes.

Stir chili beans into hot cooked rice. Cover and heat on low. Serve beans and rice sprinkled with cheese.