Pinto Beans and Rice

1 large onion, chopped
2 tablespoons vegetable oil
3/4 cup ketchup
2 to 4 tablespoons brown sugar
1 teaspoon prepared mustard
1 teaspoon liquid smoke, optional
1 teaspoon salt
1/4 teaspoon pepper
3 cups cooked long grain rice
2 cans (15 ounces each) pinto beans, rinsed and drained

In a large skillet, sauté onion in oil until tender. Remove from the heat; stir in ketchup, brown sugar, mustard, liquid smoke if desired, salt and pepper. Stir in rice and beans. Transfer to a greased 1 1/2 quart baking dish. Bake, uncovered, at 350 degrees for 30 – 35 minutes or until heated through.

Yield: 6 servings.