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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Mexican Rice and Bean Casserole Recipe

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This recipe for Mexican Rice and Bean Casserole is from McCarthy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp. vegetable oil
3/4 c. water
1 1/2 c. sliced mushrooms
2 sweet green peppers, chopped
1 onion chopped
2 cloves garlic minced
1 can (28 oz) tomatoes
1 can red kidney beans, drained
3/4 c. long grain rice
1 T. chili powder
2 tsp. cumin
1/4 tsp. cayenne pepper
1 c. shredded mozzarella cheese
Directions:
Directions:
In large skillet or Dutch oven, heat oil with water over medium heat. Add mushrooms, green peppers, onion and garlic; simmer, stirring often, until onion is tender, about 10 minutes. Add tomatoes, beans, rice, chili powder, cumin and cayenne; simmer, covered, for about 25 minutes or until rice is tender and most of the liquid is absorbed. Transfer to large baking dish; sprinkle with cheese. Bake in 350º F oven for 15 minutes or microwave at high for 1 to 2 minutes until cheese melts.
Number Of Servings:
Number Of Servings:
6

 

 

 

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