Mexican rice and bean casserole 

This is an easy, gratifying dish that will be a big hit with both adults and kids.

 

½ cup water

1  onion, chopped

2  cloves garlic, minced

1  ½ cups mushrooms, chopped

2 red or green peppers, chopped

¾ cup long grain brown rice

2  cups cooked red kidney beans or 1 can (19 oz/540 ml)

1 can tomatoes (28 oz/796 ml)

1 tablespoon chili powder

2 teaspoons cumin

¼ teaspoon cayenne

1 cup shredded low-fat mozzarella cheese

 

Preheat oven to 350 F.

In a large skillet or dutch oven, heat water over low 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 45 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 oven for 15 minutes.

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