Title: Mexican Rice and Bean Casserole
Categories: None
Yield: 1 Servings

1 ts Vegetable oil
1/2 c Water
1 lg Onion, chopped
2 Cloves garlic, minced
1 1/2 c Mushrooms, sliced (1/4
-pound)
2 Sweet green peppers, chopped
3/4 c Long-grain rice
3 c Canned red kidney beans,
-drained
1 cn (16 oz) whole peeled
-tomatoes
1 tb Chili powder
2 ts Ground cumin
1/4 ts Cayenne pepper
1 c Low-fat mozzarella cheese,
-shredded

In large skillet or dutch oven, heat oil with water over medium heat. Add
onion, garlic, mushrooms, and green peppers; simmer, stirring often, until
onion is tender, about 10 mints. Add rice, beans, tomatoes, chili powder,
cumin and cayenne; coer and simmer for about 25 mins or until rice is
tender and most of the liquid is absorbed. Transfer to baking dish and
sprinkle with cheese. bake in 350° oven for 15 mins or microwave at high
for 1 to 2 mins or until cheese melts.

Posted to EAT-L Digest 27 Jan 97 by "Lynn T. User." on
Jan 28, 1997.