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Zesty Rice ‘N’ Bean Casserole

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."
  • Total Time
    Prep: 35 min. Bake: 15 min.
  • Makes
    8 servings

Ingredients

  • 2 medium green peppers, chopped
  • 1-1/2 cups sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1/2 cup water
  • 1 teaspoon canola oil
  • 2 garlic cloves, minced
  • 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 shredded part-skim mozzarella cheese, divided

Directions

  • Preheat oven to 350°. In a large nonstick skillet, saute green peppers, mushrooms and onion in water and oil until onion is tender. Add garlic; cook 1 minute longer. Add tomatoes, beans, rice and seasonings. Bring to a boil.
  • Reduce heat; cover and simmer 25 minutes or until rice is tender and most of the liquid is absorbed. Remove from 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, 15-20 minutes or until cheese is melted.
Nutrition 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.
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