1 med. onion, chopped
1 tbsp. cooking oil
1 (16 oz.) can tomatoes
1 (4 oz.) can diced green chili peppers
1 (15 oz.) can Bush's chili beans
1 c. water
2/3 c. long grain rice
1 tsp. chili powder
1/4 tsp. cumin
1/2 ring smoked sausage, sliced
1 c. shredded cheddar

In a 12 inch skillet cook onion in oil until tender. Cut up tomatoes. Drain chili peppers. Add undrained tomatoes, chili peppers, undrained beans, water, and uncooked rice to skillet. Stir in chili powder and cumin. Bring to boil. Reduce heat, then simmer, covered for 15 minutes. Arrange sausage on top. Simmer, covered, 5 minutes more. Sprinkle cheese on each serving. Serve with sour cream and salsa. Also good rolled in warm flour tortillas.