Mexican Rice and Bean Casserole
- Reviews 5
Ready In: 1 hr
Serves: 4
Ingredients
- 3 -4 tablespoons oil
- 3⁄4 cup water
- 1 1⁄2-2 cups sliced fresh mushrooms (can use canned also)
- 2 green bell peppers, chopped
- 1 large onion, chopped
- 2 -3 fresh minced garlic cloves (or more if desired, I use 1 Tbsp)
- 1 (28 ounce) can undrained canned tomatoes
- 1 (19 ounce) can red kidney beans, drained
- 3⁄4 cup long grain rice (uncooked)
- 1 tablespoon chili powder (or to taste)
- 2 teaspoons cumin (or to taste)
- 1⁄8-1⁄4 teaspoon cayenne pepper (use 1/8 tsp for less spicy taste)
- 1 -2 cup shredded mozzarella cheese
Directions
- Set oven to 350 degrees.
- In a large skillet or Dutch oven, heat the oil with water over medium heat.
- Add in the sliced mushrooms, green bell peppers, onion and garlic; simmer stirring often until onion is tender (about 10 minutes).
- Add in the tomatoes (with juice, and break up slightly with a fork), beans, rice, chili powder, cumin and cayenne; mix to combine.
- Simmer covered for about 25 minutes, or until rice is tender, and the liquid is absorbed.
- Transfer to a large greased baking dish.
- Sprinkle with mozza cheese over top.
- Bake in oven for 15 minutes, or until the cheese is melted (also, can microwave at HIGH power for 2 minutes).
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