Mexican Rice And Bean Casserole Recipe
Ingredients
| Vegetable oil | 1 Teaspoon | |
| Water | 1/2 Cup (16 tbs) | |
| Onion | 1 , chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Mushrooms | 1 1/2 Cup (16 tbs), sliced | |
| 2 Sweet green peppers, chopped | ||
| Rice grain | 3/4 Cup (16 tbs) | |
| Red kidney beans | 1 Can (10oz), drained | |
| Tomatoes | 1 Can (10oz) | |
| Chili powder | 1 Tablespoon | |
| Cumin | 2 Teaspoon | |
| Cayenne pepper | 1/4 Teaspoon | |
| 1 Cup shredded low-fat mozzarella cheese | ||
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.
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.
Chef
