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Kidney Bean Casserole

Vegetable cooking spray
3/4 c Chopped onion
1/3 c Chopped green pepper
1/3 c Celery
2 lg Cloves garlic, minced
2 cn (16 oz) red kidney beans, drained
1 c Peeled, chopped tomato
1/4 c Water
1/2 ts Chili powder
1/4 ts Pepper
3 ds Hot sauce
2 c Cooked long-grain rice, cooked without salt or fat
1/2 c Shredded reduced-fat sharp cheddar cheese

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, green pepper, celery, and garlic; saute 5 minutes or until tender. Add beans and next 5 ingredients; stir well. Cover and cook 8 to 10 minutes or until thoroughly heated, stirring often.

Spoon rice into bottom of a 1 1/2 quart casserole coated with cooking spray. Spoon bean mixture evenly over rice; sprinle with cheese. Cover and let stand 5 minutes before serving.

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