Rice and Bean Casserole

By dashy_65

Ingredients

• 2 medium green peppers, chopped
• 1-1/2 cups sliced fresh mushrooms
• 1 medium onion, chopped
• 1/2 cup water
• 1 teaspoon canola oil
• 2 garlic cloves, minced
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 3/4 cup uncooked long grain rice
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

In a large nonstick skillet, saute the green peppers, mushrooms and onion in water and oil until onion is tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, rice and seasonings. Bring to a boil.
Reduce heat; cover and simmer for 25 minutes or until rice is tender and most of the liquid is absorbed. Remove from the heat; stir in 1/2 cup cheese.

Transfer to a 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted. Yield: 8 servings.

Nutritional Analysis: One serving (1 cup) equals 195 calories, 7 g fat (2 g saturated fat), 8 mg cholesterol, 392 mg sodium, 33 g carbohydrate, 7 g fiber, 10 g protein.