Mexican Rice and Bean Casserole

Mexican Rice and Bean Casserole Ingredients

1 ts Vegetable oil	3 c Canned red kidney beans,
1/2 c Water	1 cn (16 oz) whole peeled
1 lg Onion, chopped	1 tb Chili powder
2 Cloves garlic, minced	2 ts Ground cumin
1 1/2 c Mushrooms, sliced (1/4	1/4 ts Cayenne pepper
2 Sweet green peppers, chopped	1 c Low-fat mozzarella cheese,
3/4 c Long-grain rice

Instructions for Mexican Rice and Bean Casserole

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." on Jan 28, 1997.

Main Ingredient: RiceCuisine: Mexican

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Ingredient Insight - look inside this recipe

Beans	Cayenne	Chili Powder	Cumin
Garlic	Mozzarella	Mushroom	Onion
Rice	Vegetable oil

Mexican Rice

for flavor and categorization

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