| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 1 |
t |
Vegetable oil |
| 1/2 |
c |
Water |
| 1 |
|
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 |
|
16 oz whole peeled |
|
|
tomatoes |
| 1 |
T |
Chili powder |
| 2 |
t |
Ground cumin |
| 1/4 |
t |
Cayenne pepper |
| 1 |
c |
Low-fat mozzarella cheese |
|
|
shredded |
INSTRUCTIONS
In large skillet or dutch oven, heat oil with water over medium heat.
Add onion, garlic, mushrooms, and green peppers; simmer, stirring
often, until onion is tender, about 10 mints. Add rice, beans,
tomatoes, chili powder, cumin and cayenne; coer and simmer for about
25 mins or until rice is tender and most of the liquid is absorbed.
Transfer to baking dish and sprinkle with cheese. bake in 350° oven
for 15 mins or microwave at high for 1 to 2 mins or until cheese
melts. Posted to EAT-L Digest 27 Jan 97 by "Lynn T. User."
<Airebear2@AOL.COM> on Jan 28, 1997.
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