Zesty Rice 'N' Bean Casserole Recipe

4.5 2 2
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Zesty Rice 'N' Bean Casserole Recipe

Read Reviews
4.5 2 2
Publisher Photo
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."
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Bake: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Bake: 15 min.

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 can (28 ounces) diced tomatoes, undrained
  • 1 can (16 ounces) 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 (4 ounces) 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 cooking spray. Sprinkle with remaining cheese. bake, uncovered, at 350° for 15-20 minutes or until cheese is melted. Yield: 8 servings.
Originally published as Zesty Rice 'N' Bean Casserole in Light & Tasty October/November 2001, p52

Nutritional Facts

1 cup: 195 calories, 7g fat (2g saturated fat), 8mg cholesterol, 392mg sodium, 33g carbohydrate (0 sugars, 7g fiber), 10g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable.

  • 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 can (28 ounces) diced tomatoes, undrained
  • 1 can (16 ounces) 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 (4 ounces) shredded part-skim mozzarella cheese, divided
  1. 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.
  2. Transfer to a 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. bake, uncovered, at 350° for 15-20 minutes or until cheese is melted. Yield: 8 servings.
Originally published as Zesty Rice 'N' Bean Casserole in Light & Tasty October/November 2001, p52

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MY REVIEW
KacySF User ID: 5655273 89924
Reviewed Apr. 3, 2011

"I forgot to mention that I added different veggies too - 1 red pepper, 1 zucchini, 1/2 bunch broccoli & red onion, and I left out the mushrooms (the fam won't eat them!) I also added a bit more water too, to compensate."

MY REVIEW
KacySF User ID: 5655273 33695
Reviewed Apr. 3, 2011

"I really enjoyed this recipe, although I did alter it a little. I decreased the spice, mainly because I have 2 little ones and needed to tone it down for them. I also didn't bake it in the oven. I was short on time, so when the rice was done I simply stirred in the cheese until melted and served it like that - it ended up something like a risotto, without all the stirring! I will definitely make it again."

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