Mexican Rice And Bean Casserole

• 2 tsp. oil
• 1/2 c. water
• 1/2 c. onions, chopped
• 3 to 4 garlic cloves, minced
• 1 1/3 c. mushrooms, sliced
• 1 1/3 c. green pepper, chopped
• 1/3 c. uncooked rice
• 1 can kidney beans, drained
• 2 c. stewed potatoes with liquid
• 2 1/2 tsp. chili powder
• 1 1/2 tsp. cumin
• dash of hot pepper sauce
• 16 oz. Mozzarella cheese, shredded

1. Combine oil and water.
2. Heat to low boil.
3. Add onion, garlic, mushrooms and green pepper.
4. Simmer 10 minutes.
5. Add rice, beans, tomatoes, chili powder, cumin and hot pepper sauce.
6. Cover and simmer 25 minutes or until rice is tender.
7. Pour into 9 x 13-inch pan.
8. Top with cheese.
9. Bake at 350u0b0 for 15 minutes or until cheese melts.

oil, water, onions, garlic, mushrooms, green pepper, rice, kidney beans, potatoes, chili powder, cumin, pepper sauce, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=176927 (may not work)