Zesty Rice 'N' Bean Casserole |
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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A savory mix of seasonings adds zip to Daphne Blandford's satisfying dish that's loaded with beans, rice, vegetables and cheese. We enjoy it as a light entree with garlic bread and fresh spinach salad, she notes from Gander, Newfoundland. It also makes a super side dish at potluck gatherings. 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 |
Directions:
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.
2. 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.
3. 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.
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