1 tablespoon olive oil
1/2 cup water
1 large onion, chopped
2 cloves garlic, minced
1 1/2 cups sliced fresh mushrooms
2 green bell peppers, chopped
3/4 cup uncooked rice
2 (16 ounce) cans kidney beans, undrained
1 (16 ounce) can whole peeled tomatoes, undrained
Chili powder, to taste
Few drops red pepper sauce (optional)
1 cup low-fat mozzarella cheese

Preheat oven to 350 degrees F.

In a large heavy skillet, heat oil with water over medium heat. Add onions, garlic, mushrooms, and peppers; simmer, stirring often, until onions are tender, about 10 minutes.

Add rice, beans, tomatoes, chili powder, and hot sauce; cover and simmer about 25 minutes or until rice is tender and most liquid is absorbed. Stir frequently.

Transfer to a 2-qt baking dish. Sprinkle with cheese. Bake 15 minutes, until cheese is melted.