Bean & Rice Casserole

Serves: 5
Total Calories: 307


1 teaspoon canola oil
1/2 cup beef broth
1/2 cup onion (chopped)
1 teaspoon crushed garlic
1 cup fresh mushrooms (sliced)
1/2 cup bell pepper (diced)
1/2 cup rice
1 (15 1/4-ounce) can red kidney beans (drained)
1 (14.5-ounce) can cut-up tomato
2 teaspoons chili powder
1 1/2 teaspoons cumin (ground)
3/4 cup Cheddar cheese (shredded)


In large skillet add 1 teaspoon canola oil; heat; add 1/2 cup beef broth, bring to boil, lower heat to medium. Add onion, garlic, mushrooms and bell pepper; simmer until tender, about 7 minutes. Add rice, beans, cut-up tomatoes (un-drained), chili powder and cumin. Simmer covered for about 20 minutes or until rice is cooked and all liquid is absorbed.

Grease a 8 x 8 inch pan. Spoon in mixture into pan and sprinkle with Cheddar cheese.

Bake at 350 degrees for 15 minutes or until cheese melts.

Nutritional Facts:

Serves: 5
Total Calories: 307
Calories from Fat: 62

This Bean & Rice Casserole recipe is from the How About a Casserole Cookbook. Download this Cookbook today.

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