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Zesty Rice 'N' Bean Casserole

By: Daphne Blandford

"A savory mix of seasonings adds zip to Daphne Blandford's satisfying dish that's loaded with beans, rice, vegetables and cheese. 'We enjoy it as a light entree with garlic bread and fresh spinach salad,' she notes from Gander, Newfoundland. 'It also makes a super side dish at potluck gatherings.'"

Rate/Review | Read Reviews (44)

Prep Time:
35 Min

Cook Time:
15 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

2 medium green peppers, chopped
1 1/2 cups sliced fresh mushrooms
1 medium onion, chopped
2 garlic cloves, minced
1/2 cup water
1 teaspoon canola oil
1 (28 ounce) can diced tomatoes, undrained
1 (16 ounce) can kidney beans, rinsed and drained
3/4 cup uncooked long grain rice
2 teaspoons ground cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 cup shredded part-skim mozzarella cheese, divided

Directions

In a large nonstick skillet, saute the green peppers, mushrooms, onion and garlic in water and oil until onion is tender. Add the tomatoes, beans, rice and seasonings. bring to a boil. Reduce heat; cover and simmer for 25 minutes or until rice is tender and most of the liquid is absorbed. Remove from the heat; stir in 1/2 cup cheese.
Transfer to a 2-1/2-qt. baking dish coated with nonstick cooking spray. Sprinkle with remaining cheese. bake, uncovered, at 350 degrees F for 15-20 minutes or until cheese is melted.

Footnotes

Nutritional Analysis: One serving (1 cup) equals 195 calories, 7 g fat (2 g saturated fat), 8 mg cholesterol, 392 mg sodium, 33 g carbohydrate, 7 g fiber, 10 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable.