Mexican Rice and Bean Casserole

Ready in 45 minutes
1 review(s) averaging 4. 100% would make again

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

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Try this Mexican Rice and Bean Casserole recipe, or contribute your own. "Vegan" and "Vegetarian" are two tags used to describe Mexican Rice and Bean Casserole.


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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



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 .


I have altered this some from the original newspaper recipe.


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 8 years ago

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