Mexican Rice And Bean Casserole Recipe

Mexican Rice And Bean Casserole Recipe

by Weight Loss Resources

Calories Per Serving: 177 kcal

Serves: 6


4 Fls oz/120ml Water
½ Tbsp/7.5ml Oil, Vegetable, Average
1 Sm Onion/90g Onions, Raw, Average
2 Med/320g Peppers, Green, Raw, Unprepared, Average
2 Cloves/6g Garlic, Raw, Average
80g Mushrooms, Common, Raw, Average
5oz/140g Rice, Long Grain
180g Beans, Kidney, Red, Canned, Drained, Average
½ Can/200g Tomatoes, Chopped, Canned, Branded Average
6g Cumin, Seeds, Whole, Average
1 Tsp/4g Chilli Powder, Average
4oz/112g Cheese, Mozzarella, Reduced Fat, Average

Prepare and finely chop the onion, garlic and green peppers Wipe and slice the mushrooms. Preheat oven to 180c/350f/gas Mark4

In a large saucepan, heat oil with water over medium heat. Add onion, garlic, mushrooms and green peppers. Simmer, stirring often, until onion is tender. (About 10 minutes)

Add rice, beans, tomatoes, chilli powder and cumin. Cover and simmer for about 25 minutes or until rice is tender and most of the liquid is absorbed.

Transfer to baking dish and sprinkle with cheese. Bake at 180c/350f/gas4 for 15 minutes. Alternatively microwave at high power for 1-2 minutes or until cheese melts.