Ingredients:

• 1 tablespoon Bertolli olive oil
• 1 chopped onion and/or bell pepper
• 4 teaspoons chili powder
• 1 15-ounce can kidney beans
• 1/2 of 28-ounce can Dei Fratelli tomatoes
• 1 15-ounce can whole kernel corn
• 1/2 cup uncooked Uncle Ben's rice
• 1 1/2 cups (6 ounces) shredded Borden cheddar cheese

Directions:

• Heat oil in skillet.
• Cook onion and green pepper in oil until brown.
• Add chili powder, kidney beans, tomatoes, corn and rice to skillet. Do not drain liquids. Stir well.
• Bring to a boil.
• Reduce heat. Cover and cook until rice is tender.
• Sprinkle with cheese. Cover and allow cheese to melt.

Makes 4-5 servings.

Original recipe contributed by Clemson Extension