Mexican Rice And Bean Casserole Recipe
Servings: 1
Ingredients
- 1 tsp Vegetable oil
- 1/2 c. Water
- 1 lrg Onion, minced
- 2 x Cloves garlic, chopped
- 1 1/2 c. Mushrooms, sliced (1/4 lb.)
- 2 x Sweet green peppers, minced
- 3/4 c. Long-grain rice
- 3 c. Canned red kidney beans, liquid removed
- 1 can (16 ounce) whole peeled tomatoes
- 1 Tbsp. Chili pwdr
- 2 tsp Grnd cumin
- 1/4 tsp Cayenne pepper
- 1 c. Low-fat mozzarella cheese, shredded
Directions
- In large skillet or possibly dutch oven, heat oil with water over medium heat. Add in onion, garlic, mushrooms, and green peppers; simmer, stirring often, till onion is tender, about 10 mints. Add in rice, beans, tomatoes, chili pwdr, cumin and cayenne; coer and simmer for about 25 mins or possibly till rice is tender and most of the liquid is absorbed. Transfer to baking dish and sprinkle with cheese. bake in 350 oven for 15 mins or possibly microwave at high for 1 to 2 mins or possibly till cheese melts.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1782g | |
| Calories 1729 | |
| Calories from Fat 321 | 19% |
| Total Fat 36.01g | 45% |
| Saturated Fat 14.51g | 58% |
| Trans Fat 0.12g | |
| Cholesterol 61mg | 20% |
| Sodium 3253mg | 136% |
| Potassium 3556mg | 102% |
| Total Carbs 267.16g | 71% |
| Dietary Fiber 54.3g | 181% |
| Sugars 32.4g | 22% |
| Protein 89.16g | 143% |
