Stick-To-Your-Ribs Supper

• 2 medium green peppers, chopped
• 1 large onion, chopped
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 tablespoon canola oil
• 2 garlic cloves, minced
• 1 pound smoked kielbasa or smoked Polish sausage, thinly sliced
• 1-1/2 cups water
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 3/4 cup uncooked long grain rice
• 1 cup shredded part-skim mozzarella cheese

1. In a large skillet, saute the green peppers, onion and mushrooms in oil until tender. Add garlic; cook 1 minute longer. Add the sausage, water, beans, tomatoes, chili powder, cumin, salt and cayenne. Bring to a boil Stir in the rice.
2. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Sprinkle with cheese; cover and cook for 5 minutes longer or until cheese is melted.

green peppers, onion, mushroom stems, canola oil, garlic, kielbasa, water, kidney beans, pinto beans, tomatoes, chili powder, ground cumin, salt, cayenne pepper, long grain rice, mozzarella cheese

Taken from www.tasteofhome.com/recipes/stick-to-your-ribs-supper/ (may not work)