MEXICAN RICE AND BEAN CASSEROLE

MEXICAN RICE AND BEAN CASSEROLE image

Yield 6

Number Of Ingredients 13

Ingredients

1 tsp vegetable oil
1⁄2 cup water
1 onion, chopped
2 cloves garlic, minced
1 1⁄2 cups mushrooms, sliced
2 green peppers, chopped
3⁄4 cup long-grain rice
1 (19oz/540mL) can kidney beans, drained
1 (28oz/796mL) can tomatoes
1 tbsp chili powder
2 tsp cumin
1⁄4 tsp cayenne pepper
1 cup shredded low-fat mozzarella cheese

Steps:

In large skillet, heat oil with water over medium heat. Add onion, garlic, mushrooms and green peppers. Simmer, stirring often, until onion is tender, about 10 minutes. Add rice, beans, tomatoes, chili powder, cumin and cayenne pepper, cover and simmer for about 25 minutes or until rice is tender and most of the liquid is absorbed. Transfer to baking dish and sprinkle with cheese. Bake in 350°F oven for 15 minutes or microwave at high (100%) power for 1 to 2 minutes or until cheese melts.

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