Zesty Rice And Bean Casserole

• 1 tsp. vegetable oil (safflower or olive oil)
• 1/2 c. water
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 1/2 c. mushrooms, sliced
• 2 green peppers, seeded and chopped
• 3/4 c. uncooked rice
• 2 (16 oz.) cans red kidney beans, drained
• 1 (16 oz.) can whole peeled tomatoes
• chili powder to taste
• few drops hot pepper sauce (optional)
• 1 c. shredded low-fat Mozzarella cheese

1. In a large skillet, heat oil with water over medium heat.
2. Add onion, garlic, mushrooms and green peppers; simmer, stirring often until onion is tender, about 10 minutes.
3. Add rice, beans, tomatoes, chili powder and hot sauce.
4. Cover and simmer for about 25 minutes or until rice is tender and most of liquid is absorbed.
5. Transfer to a 2-quart baking dish and sprinkle with cheese.
6. Bake in a 350u0b0 oven for 15 minutes or until cheese melts. Yields 6 (1 cup) servings.
7. Each contains 13 grams protein, 5 grams fat and 263 calories.

vegetable oil, water, onion, garlic, mushrooms, green peppers, rice, red kidney beans, tomatoes, chili powder, pepper, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=220329 (may not work)