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Zesty Bean and Rice Casserole
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tablespoon olive oil
/2 cup water
large onion, chopped
cloves garlic, minced
1/2 cups sliced fresh mushrooms
green bell peppers, chopped
/4 cup uncooked rice
(16 ounce) cans kidney beans, undrained
(16 ounce) can whole peeled tomatoes, undrained
Chili powder, to taste
Few drops red pepper sauce (optional)
1
cup low−fat mozzarella cheese
Preheat oven to 350 degrees F.
In a large heavy skillet, heat oil with water over medium heat. Add onions, garlic, mushrooms, and
peppers; simmer, stirring often, until onions are tender, about 10 minutes.
Add rice, beans, tomatoes, chili powder, and hot sauce; cover and simmer about 25 minutes or until
rice is tender and most liquid is absorbed. Stir frequently.
Transfer to a 2−qt baking dish. Sprinkle with cheese. Bake 15 minutes, until cheese is melted.
Zesty Bean and Rice Casserole
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