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Mexican Rice And Bean Casserole

Healthycooking's picture
Ingredients
  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
  Cumin 2 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Shredded low fat mozzarella cheese 1 Cup (16 tbs)
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 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.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice
Interest: 
Healthy

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