Mexican Rice And Bean Casserole Recipe

Name: Mexican Rice And Bean Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp. oil; 1/2 c. water; 1/2 c. onions, chopped; 3 to 4 garlic cloves, minced; 1 1/3 c. mushrooms, sliced; 1 1/3 c. green pepper, chopped; 1/3 c. uncooked rice; 1 can kidney beans, drained; 2 c. stewed potatoes with liquid; 2 1/2 tsp. chili powder; 1 1/2 tsp. cumin; dash of hot pepper sauce; 16 oz. Mozzarella cheese, shredded

Servings: persons

2 tsp. oil
1/2 c. water
1/2 c. onions, chopped
3 to 4 garlic cloves, minced
1 1/3 c. mushrooms, sliced
1 1/3 c. green pepper, chopped
1/3 c. uncooked rice
1 can kidney beans, drained
2 c. stewed potatoes with liquid
2 1/2 tsp. chili powder
1 1/2 tsp. cumin
dash of hot pepper sauce
16 oz. Mozzarella cheese, shredded

1
Combine oil and water.
2
Heat to low boil.
3
Add onion, garlic, mushrooms and green pepper.
4
Simmer 10 minutes.
5
Add rice, beans, tomatoes, chili powder, cumin and hot pepper sauce.
6
Cover and simmer 25 minutes or until rice is tender.
7
Pour into 9 x 13-inch pan.
8
Top with cheese.
9
Bake at 350u00b0 for 15 minutes or until cheese melts.

804

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tsp. oil, 1/2 c. water, 1/2 c. onions, chopped, 3 to 4 garlic cloves, minced, and more.

Yes, Mexican Rice And Bean Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Rice And Bean Casserole

How did you like this recipe?

Frequently Asked Questions