Bean and Rice Casserole with Tomatoes

[Guest guest]

Bean and Rice Casserole with Tomatoes

 

2 cups water

1 tablespoon butter

1 cup rice

1 teaspoon salt

1 14 1/2 oz. can stewed tomatoes

1 15 1/2oz. can ranch-style beans

 

Preheat oven to 350 degrees.

In a saucepan with a lid, combine water and butter; bring to boil: Add rice and

salt; cook on low for about 20 minutes until water is absorbed.

In a 1 1/2 quart casserole dish, combine the rice with tomatoes and beans; mix

well.

Bake for 20 minutes.

Makes 6 servings.