MEXICAN RICE & BEANS CASSEROLE

MEXICAN RICE & BEANS CASSEROLE 1 tsp vegetable oil 1 onion, chopped 2 cloves garlic, crushed 1 14 oz can sliced mushrooms 1 large red pepper, chopped 1/2 cup water 3/4 cup converted rice 1 19 oz can red kidney beans, drained and rinsed 1 19 oz can diced tomatoes 2 tsp chili powder 2 tsp cumin 1/4 tsp salt 1/4 tsp ground pepper 1 cup shredded low-fat cheddar cheese 1/4 cup sliced green onion In a large skillet heat oil over medium heat. Cook onion, garlic and red pepper until tender, about 5 minutes. Add water, rice, mushrooms, beans, tomatoes, chili powder, cumin, salt and pepper. Simmer covered until rice is tender and most of liquid is absorbed, about 25 minutes. Transfer to a baking dish and sprinkle with cheese and green onions. Bake at 350 F for 15 minutes until cheese melts. If you’re low on time you can just pop it in the microwave or under the broiler for a few minutes to melt the cheese. Serve with a scoop of sour cream.