Mexican Rice And Bean Casserole
|Vegetable oil||1 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Onion||1 , chopped|
|Garlic||2 Clove (10 gm), minced|
|Mushrooms||1 1⁄2 Cup (24 tbs), sliced|
|Sweet green peppers||2 , chopped|
|Long grain rice||3⁄4 Cup (12 tbs)|
|Canned red kidney beans||28 Ounce, drained (1 Can, 796 Milliliter)|
|Canned tomatoes||19 Ounce (1 Can, 540 Milliliter)|
|Chili powder||1 Tablespoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Shredded low fat mozzarella cheese||1 Cup (16 tbs)|
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 minutes.
Add rice, beans, tomatoes, chili powder, cumin and cayenne; 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/180°C oven for 15 minutes or microwave at high (100%) power for 1 to 2 minutes or until cheese melts.