Mexican Bean Casserole
Ingredients
- 125ml/4 fl oz water
- 1 onion chopped
- 2 cloves garlic, crushed
- 110g/4oz mushrooms, sliced
- 2 green peppers, chopped
- 125gm/5oz long-grain rice
- 1 can of kidney beans drained
- 1 can of tomatoes
- 1 tsp chilli powder
- 2 tsp cumin
- a pinch of cayenne pepper
- 110gm/4oz grated low-fat mozzarella cheese
- In a large saucepan, heat the water over a medium heat and add the chopped onion, peppers,garlic and mushrooms; simmer, stirring often, until onion is tender, about 10 mins.
- Add rice, beans, tomatoes, chilli powder, cumin and cayenne; cover and simmer for about 25mins or until rice is tender. It may be likely that you need to top up with water from time to time.
- Transfer to an oven proof dish and sprinkle with the cheese and bake in oven at 180C/350F/Gas mark 4 for 15mins until cheese melts.
Photo and recipe from Jo Wells
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