Spinach Rice Casserole

For a spicier version: substitute a can of tomatoes w/ jalapenos and cilantro+cumin for the Italian seasoning. Adapted from BH&G Vegetarian Recipes (Cooking for Today).

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  medium onion, chopped
• 3  cloves garlic, minced
• 1 (14 1/2ounce) can diced tomatoes
• 2  teaspoons  italian seasoning
• 1 (14 1/2ounce) can kidney beans, rinsed and drained
• 2  cups cooked rice
• 10  ounces  packaged frozen chopped spinach, thawed and well drained
• 1  cup  shredded mozzarella cheese
• 1⁄2 teaspoon pepper
•  salt

Directions

1. Preheat over to 350 degrees F.
2. Heat oil in a large saucepan.
3. Cook onion and garlic in hot oil until onion is tender.
4. Add can of tomatoes, Italian seasoning, and beans. Bring to a boil; reduce heat and simmer for 3 minutes.
5. Stir in rice, spinach, 1/2 cup mozzarella cheese, pepper, and salt to taste.
6. Spoon into greased 2-quart baking dish.
7. Sprinkle remaining 1/2 cup cheese on top.
8. Bake 30-40 minutes or until heater through.