Mexican Rice and Bean Casserole

Ready in 45 minutes

Try this Mexican Rice and Bean Casserole recipe, or contribute your own. "Vegan" and "Vegetarian" are two of the tags cooks chose for Mexican Rice and Bean Casserole.

Top-ranked recipe named "Mexican Rice and Bean Casserole"

4 avg, 1 review(s) 100% would make again

Ingredients

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1 teaspoon Vegetable oil
1 1/2 cups water
1 Onion; chopped
1 Green bell pepper; chopped
5 ounces uncooked long grain rice
1 28-oz can red beans; rinsed & drained, or 4 cups cooked dried beans
2 large tomatoes; diced
1 tbsp. Chili powder
2 teaspoons Cumin
2 cup mozzarella cheese
4 ea Jalapeno peppers; chopped

Original recipe makes 6

Servings  

Preparation

Preheat oven to 350F

In large saucepan, heat oil on medium heat. Add onion, green pepper, jalepeno pepper and saute. Add water, rice, beans, tomato, chili powder, & cumin, . Simmer, covered, 25 minutes or until rice is tender and most of liquid is absorbed.

Transfer to baking dish, sprinkle with cheese and bake 15 minutes.

Serve with tortilla chips .

Notes

I have altered this some from the original newspaper recipe.

Credits

Added on Award Medal
Calories Per Serving: 419 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I have altered this some from the original newspaper recipe. [I posted this recipe.]
mcdonald129 6 years ago
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