Mexican rice and bean casserole

From the Lighthearted Cookbook by Anne Lindsay


  • 1 tsp. vegetable oil
  • 1/2 cup water
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1.5 cups mushrooms, sliced (1/4 lb.)
  • 2 sweet green peppers, chopped
  • 3/4 cup long-grain rice
  • 1 can (28 oz.) red kidney beans, rinsed
  • 1 can (19 oz.) tomatoes
  • 1 tbsp. chili powder
  • 2 tsp. cumin
  • 1/4 tsp. cayenne pepper
  • 1 cup shredded low-fat mozzarella cheese


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 350F oven for 15 minutes or microwave at high (100%) power for 1 to 2 minutes or until cheese melts. Makes 6 servings, 1 cup each.

Source: Pasta lover

recipes/mexican_rice_and_bean_casserole.txt · Last modified: 2008/03/31 15:03 by pasta lover
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