FBD

Zesty Bean and Rice Casserole

AmericanVegetarianEasy50 minBy Northstar

Ingredients

Servings
4
  • 1 tbsp olive oil
  • 0.5 cup water
  • 1 count large onion, chopped
  • 2 count cloves garlic, minced
  • 1 0.5 cup sliced fresh mushrooms
  • 2 count green bell peppers, chopped
  • 0.8 cup uncooked white rice
  • 32 oz canned kidney beans, undrained (two 16-oz cans)
  • 16 oz canned whole peeled tomatoes, undrained
  • 1 tsp chili powder
  • 0.3 tsp hot pepper sauce
  • 1 cup low-fat mozzarella cheese, shredded

Instructions

  1. 1

    Preheat oven to 350 degrees F.

  2. 2

    In a large heavy skillet, heat the olive oil and water over medium heat. Add onions, garlic, mushrooms, and green peppers. Simmer, stirring often, until onions are tender, about 10 minutes.

  3. 3

    Add rice, kidney beans with their liquid, tomatoes with their liquid, chili powder, and hot sauce. Stir to combine.

  4. 4

    Cover and simmer about 25 minutes, stirring frequently, until rice is tender and most liquid is absorbed.

  5. 5

    Transfer the mixture to a greased 2-quart baking dish. Sprinkle with mozzarella cheese.

  6. 6

    Bake uncovered for 15 minutes, until cheese is melted and bubbly.