Mexican Rice Cakes
INGREDIENTS:
1 ts Vegetable oil
1/2 c Water
1 lg Onion, chopped
2 Cloves garlic, minced
1 1/2 c Mushrooms, sliced (1/4
-pound)
2 Sweet green peppers, chopped
3/4 c Long-grain rice
3 c Canned red kidney beans,
-drained
1 cn (16 oz) whole peeled
-tomatoes
1 tb Chili powder
2 ts Ground cumin
1/4 ts Cayenne pepper
1 c Low-fat mozzarella cheese,
-shredded
1 ts Vegetable oil
1/2 c Water
1 lg Onion, chopped
2 Cloves garlic, minced
1 1/2 c Mushrooms, sliced (1/4
-pound)
2 Sweet green peppers, chopped
3/4 c Long-grain rice
3 c Canned red kidney beans,
-drained
1 cn (16 oz) whole peeled
-tomatoes
1 tb Chili powder
2 ts Ground cumin
1/4 ts Cayenne pepper
1 c Low-fat mozzarella cheese,
-shredded
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.