1 medium onion, chopped
1 green pepper, chopped
540 ml can tomatoes
2 ml chili powder
2 mL worcestershire sauce
1 ml celery seed
540 ml can kidney beans, drained & rinsed
250 ml cooked white long grain rice
– pinch black pepper –
75 ml cheddar cheese, shredded
In a 2 quart (2 litre) saucepan; combine onion, green pepper, tomatoes, chili powder, worcestershire sauce and celery seed. Bring to boil over medium heat. Reduce heat and simmer for 5 minutes, stirring once or twice. Add beans, rice and pepper. Simmer 10 minutes longer for flavours to blend. Serve sprinkled with cheddar cheese.
Serves 4