| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 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 |
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." <[email protected]> on
Jan 28, 1997.
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