Serves: 5
Total Calories: 307
In large skillet add 1 teaspoon canola oil; heat; add 1/2 cup beef broth, bring to boil, lower heat to medium. Add onion, garlic, mushrooms and bell pepper; simmer until tender, about 7 minutes. Add rice, beans, cut-up tomatoes (un-drained), chili powder and cumin. Simmer covered for about 20 minutes or until rice is cooked and all liquid is absorbed.
Grease a 8 x 8 inch pan. Spoon in mixture into pan and sprinkle with Cheddar cheese.
Bake at 350 degrees for 15 minutes or until cheese melts.
This Bean & Rice Casserole recipe is from the How About a Casserole Cookbook. Download this Cookbook today.
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