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
½ cups mushrooms, chopped
2 red or green peppers, chopped
¾ cup long grain brown rice
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
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.
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.