Cheesy Bean And Rice Casserole - cooking recipe

Ingredients

1 c. uncooked brown rice
1 (15 oz.) can kidney beans, rinsed and drained
3 Tbsp. butter
1 c. chopped onion
1/2 c. chopped green pepper
1/3 c. chopped celery
1 (16 oz.) can whole tomatoes (1/3 c. liquid set aside)
2 tsp. chili powder
1/2 tsp. salt
8 oz. sliced Cheddar cheese
1/3 c. shredded Cheddar cheese

Preparation

Cook rice according to directions.
Combine rice and kidney beans; set aside.
In a large skillet, melt butter; add onion, green pepper and celery.
Cook until tender.
Stir in tomatoes (reserving 1/3 cup liquid), chili powder and salt.
Simmer, uncovered, 5 minutes, chopping up tomatoes and stirring.
Place 1/2 of rice mixture on bottom of greased 1 1/2-quart baking dish.
Top with 1/2 of sliced cheese and 1/3 of tomato mixture.
Repeat cheese and tomato layers.
Top with remaining rice mixture and remaining 1/3 cup liquid.
Bake at 350\u00b0 for 45 minutes.
Remove from oven and sprinkle with grated cheese.
Return to oven until cheese is melted.
Makes 6 servings.