Recipe - Mexican Rice And Bean Casserole

1 teaspoon Vegetable oil
One half cup Water
1 lg Onion, chopped
2 Cloves garlic, minced
1 One half cup Mushrooms, cut or sliced up (1/4
pound)
2 Sweet green peppers, chopped
Three fourths cup Longgrain rice
3 cup Canned red kidney beans,
drained
1 cn (16 oz) whole peeled
tomatoes
1 tablespoon Chili powder
2 teaspoon Ground cumin
One fourth teaspoon Cayenne pepper
1 cup Lowfat 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 EATL Digest 27 Jan 97 by "Lynn T. User." Airebear2@AOL.COM on
Jan 28, 1997.