Zesty Rice N Bean Casserole Recipe

Zesty Rice N Bean Casserole Recipe

  • 2 medium green peppers, chopped
  • 1 1/2 cups sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup water
  • 1 teaspoon canola oil
  • 1 (28 ounce) can diced tomatoes, undrained
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 3/4 cup uncooked long grain rice
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 cup shredded part-skim mozzarella cheese, divided
  1. In a large nonstick skillet, saute the green peppers, mushrooms, onion and garlic in water and oil until onion is tender. Add the tomatoes, beans, rice and seasonings. bring to a boil. Reduce heat; cover and simmer for 25 minutes or until rice is tender and most of the liquid is absorbed. Remove from the heat; stir in 1/2 cup cheese.
  2. Transfer to a 2-1/2-qt. baking dish coated with nonstick cooking spray. Sprinkle with remaining cheese. bake, uncovered, at 350 degrees F for 15-20 minutes or until cheese is melted.
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