Recipe for Mexican Rice and Bean Casserole 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
1 tsp Vegetable oil
1/2 cup Water
1 lrg Onion, chopped
2 x Cloves garlic, minced
1/2 cup Mushrooms, sliced (1/4 pound)
2 x Sweet green peppers, chopped
3/4 cup Long-grain rice
3 cup Canned red kidney beans, drained
1 can (16 oz) whole peeled tomatoes
1 tbl Chili powder
2 tsp Ground cumin
1/4 tsp Cayenne pepper
Instructions:
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.

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