BEANS
One 30-ounce can or two 15-ounce cans red kidney beans
1 1/2 teaspoons white pepper
1/4 teaspoon paprika
4 tablespoons(1/2 stick) butter
1/4 teaspoon garlic powder

RICE
1 1/2 cups quick cooking rice (Minute Rice or Uncle Ben's)
1 1/2 cups water
2 tablespoons (1/4 stick) butter
1/2 teaspoon garlic salt
Pour the beans with their liquid into a large saucepan. Turn the heat to 
medium. Add the pepper, paprika, butter, and garlic powder. When the 
beans begin to boil, use fork to mash some of them against the side of 
the pan. Stir the mixture constantly. In about 20 minutes, the beans 
will reach the consistency of refried beans( in other words, they will 
have a smooth, creamy texture with some whole beans still swimming 
around). Prepare the rice, using the 2 tablespoons butter and 1/2 
teaspoon garlic salt instead of the butter and salt amounts specified on 
the box for 4 servings. To serve, pour 1/2 cup of beans into a bowl and 
scoop the same amount of rice on top of the beans.