1 T olive oil
1/2 c water
1 large onion, chopped
2 cloves garlic, minced
2 red peppers, diced (optional)
1 - 3 T chili powder - to taste
1 T cumin - to taste
dash of cayenne
1 can tomatoes - large
3/4 C rice
1 can corn niblets, drained
1 can kidney or black beans - 28 oz
grated jalapeno jack or cheddar to cover casserole

In a large skillet - the heaviest you have, saute the onion, garlic, peppers and mushrooms in the olive oil briefly, add the water and simmer until onion is tender. Add the chili powder, cumin and cayenne, stir to coat and release flavours, add the undrained tomatoes and rice, reduce the heat and simmer slowly until rice is cooked - stir frequently and add water or tomatoe juice if the liquid runs out - I always have to add more liquid. Stir in the drained corn and beans, top with cheese and bake in an ovenproof dish until cheese is melted and it is heated thru. The best dish is my copco heavy one, I can do the stove top part in it then it goes right in the oven.