Mexican Rice and Bean 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, 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 350F for 15 minutes until cheese melts.

For the original recipe, please visit Food and Whine