Mexican Rice & Bean Casserole

A simple and healthy one-dish Mexican meal with rice, kidney beans, veggies and cheese. DELICIOUS!
Photo by PineyCook
Adapted from foodwhine.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from foodwhine.com

Ingredients

  • 1

    teaspoon vegetable oil

  • 1

    onion, chopped

  • 2

    cloves garlic, crushed

  • 1

    (14 ounce) can mushrooms, sliced

  • 1

    large red pepper, chopped

  • 1/2

    cup water

  • 3/4

    cup converted rice

  • 1

    (19 ounce) can red kidney beans, drained and rinsed

  • 1

    (19 ounce) can tomatoes, diced

  • 2

    teaspoons chili powder

  • 2

    teaspoons cumin

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon ground pepper

  • 1

    cup low-fat cheddar cheese, shredded

  • 1/4

    cup green onion, sliced

Directions

In a large skillet heat oil over medium heat. Cook onion, garlic and red pepper until tender, about 5 minutes. Add water, rice, mushrooms, beans, tomatoes, chili powder, cumin, salt and pepper. Simmer covered until rice is tender and most of liquid is absorbed, about 25 minutes. Transfer to a baking dish and sprinkle with cheese and green onions. Bake at 350F for 15 minutes until cheese melts. If you’re low on time you can just pop it in the microwave or under the broiler for a few minutes to melt the cheese. Serve with a dollop of sour cream.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: