Mexican Rice and Bean Casserole
| Yield: | 1 Servings |
| Categories: |
| 1 | ts | Vegetable oil |
| 1/2 | c | Water |
| 1 | lg | Onion, chopped |
| 2 | Cloves garlic, minced | |
| 1 1/2 | c | Mushrooms, sliced (1/4 pound) |
| 2 | Sweet green peppers, chopped | |
| 3/4 | c | Long-grain rice |
| 3 | c | Canned red kidney beans, drained |
| 1 | cn | (16 oz) whole peeled tomatoes |
| 1 | tb | Chili powder |
| 2 | ts | Ground cumin |
| 1/4 | ts | Cayenne pepper |
| 1 | c | Low-fat mozzarella cheese, shredded |
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