ZESTY RICE 'N' BEAN CASSEROLE

Zesty Rice 'N' Bean Casserole image

A savory mix of seasonings adds zip to Daphne Blandford's satisfying dish that's loaded with beans, rice, vegetables and cheese. "We enjoy it as a light entree with garlic bread and fresh spinach salad," she notes from Gander, Newfoundland. "It also makes a super side dish at potluck gatherings."

Provided by Taste of Home

Time 50m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

2 medium green peppers, chopped
1-1/2 cups sliced fresh mushrooms
1 medium onion, chopped
1/2 cup water
1 teaspoon canola oil
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
3/4 cup uncooked long grain rice
2 teaspoons ground cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 cup shredded part-skim mozzarella cheese, divided

Steps:

Preheat oven to 350°. In a large nonstick skillet, saute green peppers, mushrooms and onion in water and oil until onion is tender. Add garlic; cook 1 minute longer. Add tomatoes, beans, rice and seasonings. Bring to a boil. , Reduce heat; cover and simmer 25 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat; stir in 1/2 cup cheese., Transfer to a 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Bake, uncovered, 15-20 minutes or until cheese is melted.

Nutrition Facts : Calories 195 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 392mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 7g fiber), Protein 10g protein. Diabetic Exchanges