Mexican Rice And Bean Casserole

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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).