1tbsp olive oil
1 onion peeled and sliced
425g can chili beans in chili sauce
4 sticks celery, sliced
100g mushrooms sliced
250g long grain rice
600ml veg stock
40g mature cheddar, grated
Heat oil in ovenproof casserole dish.
Fry onion and garlic gently until soft.
Add, beans in sauce, celery and mushrooms and simmer for 2 mins.
Add rice and stock, bring to boil, cover and simmer gently for 5 mins.
Transfer to moderate oven for 30 mins until rice is tender.
Fork up rice, sprinkle with cheese and brown under grill.