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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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). Ingredients:
1 tablespoon olive oil |
1 medium onion, chopped |
3 cloves garlic, minced |
1 (14 1/2 ounce) can diced tomatoes |
2 teaspoons italian seasoning |
1 (14 1/2 ounce) 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.
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