Mexican rice and bean casserole

1 Servings

Ingredients

Quantity Ingredient
1 teaspoon Vegetable oil
½ cup Water
1 large Onion, chopped
2 Cloves garlic, minced
1½ cup Mushrooms, sliced (1/4 pound)
2 Sweet green peppers, chopped
¾ cup Long-grain rice
3 cups Canned red kidney beans, drained
1 can (16 oz) whole peeled tomatoes
1 tablespoon Chili powder
2 teaspoons Ground cumin
¼ teaspoon Cayenne pepper
1 cup Low-fat mozzarella cheese, shredded

Directions

In large skillet or dutch oven, heat oil with water over medium heat. Add onion, garlic, mushrooms, and green peppers; simmer, stirring often, until onion is tender, about 10 mints. Add rice, beans, tomatoes, chili powder, cumin and cayenne; coer and simmer for about 25 mins or until rice is tender and most of the liquid is absorbed. Transfer to baking dish and sprinkle with cheese. bake in 350° oven for 15 mins or microwave at high for 1 to 2 mins or until cheese melts.

Posted to EAT-L Digest 27 Jan 97 by "Lynn T. User." <Airebear2@...> on Jan 28, 1997.

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