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: 3 -4 tablespoons oil; 3/4 cup water; 1 1/2 - 2 cups sliced fresh mushrooms (can use canned also); 2 green bell peppers, chopped; 1 large onion, chopped; 2 -3 fresh minced garlic cloves (or more if desired, I use 1 Tbsp); 1 (28 ounce) can undrained canned tomatoes; 1 (19 ounce) can red kidney beans, drained; 3/4 cup long grain rice (uncooked); 1 tablespoon chili powder (or to taste); 2 teaspoons cumin (or to taste); 1/8 - 1/4 teaspoon cayenne pepper (use 1/8 tsp for less spicy taste); 1 -2 cup shredded mozzarella cheese

Servings: persons

3 -4 tablespoons oil
3/4 cup water
1 1/2 - 2 cups sliced fresh mushrooms (can use canned also)
2 green bell peppers, chopped
1 large onion, chopped
2 -3 fresh minced garlic cloves (or more if desired, I use 1 Tbsp)
1 (28 ounce) can undrained canned tomatoes
1 (19 ounce) can red kidney beans, drained
3/4 cup long grain rice (uncooked)
1 tablespoon chili powder (or to taste)
2 teaspoons cumin (or to taste)
1/8 - 1/4 teaspoon cayenne pepper (use 1/8 tsp for less spicy taste)
1 -2 cup shredded mozzarella cheese

1
Set oven to 350 degrees.
2
In a large skillet or Dutch oven, heat the oil with water over medium heat.
3
Add in the sliced mushrooms, green bell peppers, onion and garlic; simmer stirring often until onion is tender (about 10 minutes).
4
Add in the tomatoes (with juice, and break up slightly with a fork), beans, rice, chili powder, cumin and cayenne; mix to combine.
5
Simmer covered for about 25 minutes, or until rice is tender, and the liquid is absorbed.
6
Transfer to a large greased baking dish.
7
Sprinkle with mozza cheese over top.
8
Bake in oven for 15 minutes, or until the cheese is melted (also, can microwave at HIGH power for 2 minutes).

1013

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.

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

You need 13 ingredients. The key ingredients include: 3 -4 tablespoons oil, 3/4 cup water, 1 1/2 - 2 cups sliced fresh mushrooms (can use canned also), 2 green bell peppers, chopped, 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

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