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
 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.