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Breads and Baked Goods - Salads and Stuff - Soups
Vegetables - Main Dishes - Desserts

Mexican Bean Casserole

1 teaspoon vegetable oil
4 ounces water
1 onion, chopped
2 cloves garlic, crushed
4 ounces mushrooms, sliced
2 green peppers, chopped
5 ounces long-grain rice
1 28-ounce can red kidney beans, drained
1 19-ounce can tomatoes, diced or cut into chunks
1 tablespoon chili powder
2 teaspoons cumin
A pinch of cayenne pepper
4 ounces grated low-fat mozzarella cheese
  
In a large sauce pan, heat oil with water over medium heat. Add onion, garlic, mushrooms and green peppers; simmer, stirring often, until onion is tender, about 10 to 15 minutes.
   Add rice, beans, tomatoes, chili powder, cumin and cayenne. Cover and simmer 30 minutes until rice is tender and most of the liquid is absorbed.
   Spray a baking dish with non-stick cooking spray and transfer beans to dish. Sprinkle with cheese. Bake at 350 degrees for 15 minutes or until cheese melts.