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  • Mexican Rice And Bean Casserole

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    Mexican Rice And Bean Casserole
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 tsp Vegetable oil
    • 1/2 c. Water
    • 1 lrg Onion, minced
    • 2 x Cloves garlic, chopped
    • 1 1/2 c. Mushrooms, sliced (1/4 lb.)
    • 2 x Sweet green peppers, minced
    • 3/4 c. Long-grain rice
    • 3 c. Canned red kidney beans, liquid removed
    • 1 can (16 ounce) whole peeled tomatoes
    • 1 Tbsp. Chili pwdr
    • 2 tsp Grnd cumin
    • 1/4 tsp Cayenne pepper
    • 1 c. Low-fat mozzarella cheese, shredded

    Directions

    1. In large skillet or possibly dutch oven, heat oil with water over medium heat. Add in onion, garlic, mushrooms, and green peppers; simmer, stirring often, till onion is tender, about 10 mints. Add in rice, beans, tomatoes, chili pwdr, cumin and cayenne; coer and simmer for about 25 mins or possibly till 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 possibly microwave at high for 1 to 2 mins or possibly till cheese melts.

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