MEXICAN BEANS AND RICE CASSEROLE



November brings a chill to the air, clears skies and winds.  This makes me want to cook with warm spices such as Cumin and Chili Powder.  Today I am craving rice and thought I would prepare another one of our favorite Mexican style meals.  The combination of Basmati rice and Red kidney beans along with some colourful peppers and tomatoes make the perfect one dish meal.  It is a great dish to prepare ahead of time, chopping all the vegetables, shredding the cheese, collecting all the spices you will need and set it into the fridge until it's almost time for dinner.  In 30 or so minutes dinner is ready.   Quick, filling and oh so warming on a cool Fall evening. Serve this with some sliced vegetables or a light salad.  I change this up by adding corn, sometimes some vegetarian 'ground round' you can tailor it to your family's likes/dislikes and it will be a hit each and every time.  It's even tastier the next day and leftovers are perfect for lunches or served in a whole wheat wrap!  Serve it with some sour cream, a dollop of yogurt or spicy guacamole.

 

Mexican Rice and Beans Casserole

 

 The ingredients you will need.

 

The vegetables, diced and ready.

  

All vegetables sautéing nicely.

The beans, rice and spices are added in.

Everything is in the pot and set to simmer.

After 20 minutes things are looking very good. Smells delicious!

Transferred into a baking dish and cheese is sprinkled over top.



Oh my....the cheese has melted and the casserole is set.

A delicious, hearty casserole perfect for a cool night....enjoy!

 

 

MEXICAN RICE AND BEANS CASSEROLE RECIPE

 

1-2 teaspoon sunflower oil or olive oil

1 onion, diced

2-3 cloves garlic, minced

2 green/yellow/red pepper (your choice), chopped

1/2 cup water

3/4 cup long grain rice (I like Basmati)

28 oz. can red kidney beans, drained and rinsed (or make your own)

19 oz.  can tomatoes, chopped/diced including the juice

1-2 Tablespoon Chili powder

2 teaspoon Cumin

1/4 teaspoon cayenne or red pepper flakes to taste

1 cup low fat mozzarella, shredded

In a large skillet or Dutch oven, heat oil, add onions, garlic and peppers,

 saute 3-4 minutes then add the chopped mushrooms, saute another 7 minutes.

Stir in the uncooked rice, add the water, beans, tomatoes and spices.

Cover and simmer for 25 minutes or until rice is tender and most of the liquid is absorbed.

Transfer to a greased baking dish, sprinkle cheese over top.

 Bake at 350 for 15 minutes until cheese has melted.

Serves 6-8

'Good for the body is the work of the body, and good for the soul is the work of the soul, and good for either is the work of the other.'
 ~ Henry David Thoreau