Mexican Rice and Bean Casserole |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is tasty rice dish with a kick to it. Of coarse all the spices may be adjusted to suit taste. I have even added cooked ground beef to this to make it into a main dish. 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:
1. Set oven to 350 degrees.
2. In a large skillet or Dutch oven, heat the oil with water over medium heat.
3. Add in the sliced mushrooms, green bell peppers, onion and garlic; simmer stirring often until onion is tender (about 10 minutes).
4. Add in the tomatoes (with juice, and break up slightly with a fork), beans, rice, chili powder, cumin and cayenne; mix to combine.
5. Simmer covered for about 25 minutes, or until rice is tender, and the liquid is absorbed.
6. Transfer to a large greased baking dish.
7. Sprinkle with mozza cheese over top.
8. 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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