Mexican rice and bean casserole
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Vegetable oil |
| ½ | cup | Water |
| 1 | large | Onion, chopped |
| 2 | Cloves garlic, minced | |
| 1½ | cup | Mushrooms, sliced (1/4 pound) |
| 2 | Sweet green peppers, chopped | |
| ¾ | cup | Long-grain rice |
| 3 | cups | Canned red kidney beans, drained |
| 1 | can | (16 oz) whole peeled tomatoes |
| 1 | tablespoon | Chili powder |
| 2 | teaspoons | Ground cumin |
| ¼ | teaspoon | Cayenne pepper |
| 1 | cup | Low-fat mozzarella cheese, shredded |
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 mints. Add rice, beans, tomatoes, chili powder, cumin and cayenne; coer and simmer for about 25 mins or until 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 microwave at high for 1 to 2 mins or until cheese melts.
Posted to EAT-L Digest 27 Jan 97 by "Lynn T. User." <Airebear2@...> on Jan 28, 1997.