1 teaspoon vegetable oil
4 ounces water
1 onion, chopped
2 cloves garlic, crushed
4 ounces mushrooms, sliced
2 green peppers, chopped
5 ounces long-grain rice
1 28-ounce can red kidney beans, drained
1 19-ounce can tomatoes, diced or cut into chunks
1 tablespoon chili powder
2 teaspoons cumin
A pinch of cayenne pepper
4 ounces grated low-fat mozzarella cheese
a large sauce pan, heat oil with water over medium heat. Add onion,
garlic, mushrooms and green peppers; simmer, stirring often, until
onion is tender, about 10 to 15 minutes.
Add rice, beans, tomatoes, chili powder, cumin and
cayenne. Cover and simmer 30 minutes until rice is tender and most
of the liquid is absorbed.
Spray a baking dish with non-stick cooking spray and
transfer beans to dish. Sprinkle with cheese. Bake at 350 degrees
for 15 minutes or until cheese melts.