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Mexican Rice and Bean Casserole Recipe

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This recipe for Mexican Rice and Bean Casserole, by , is from McCarthy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Burton-McCarthy
Added: Tuesday, July 8, 2008

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 350 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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