1 lb. fully cooked, smoked sausage, cut into 1/4-inch slices
1/4 c. chopped onion
1 c. frozen corn
1 (15 1/2 oz.) can hot chili beans
1 c. V-8 juice
1 tbsp. paprika
2 to 3 tsp. ground cumin
1/4 tsp. cayenne pepper (optional)
1 c. uncooked instant rice
1/2 c. shredded Cheddar cheese

In a large skillet, sauté sausage and onion until sausage is lightly browned. Add corn; cook and stir for 1 minute. Stir in the beans, V-8 juice, paprika, cumin and cayenne, if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Stir in the rice. Remove from the heat; cover and let stand for 5 minutes. Sprinkle with cheese.

Yield: 4 servings.