Print Recipe

Zesty Bean and Rice Casserole


  • 1 tablespoon olive oil
  • 1/2 cup water
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups sliced fresh mushrooms
  • 2 green bell peppers, chopped
  • 3/4 cup uncooked rice
  • 2 (16 ounce) cans kidney beans, undrained
  • 1 (16 ounce) can whole peeled tomatoes, undrained
  • Chili powder, to taste
  • Few drops red pepper sauce (optional)
  • 1 cup low-fat mozzarella cheese


  1. Heat oven to 350 degrees F.
  2. In a large heavy skillet, heat oil with water over medium heat. Add onions, garlic, mushrooms, and peppers; simmer, stirring often, until onions are tender, about 10 minutes.
  3. Add rice, beans, tomatoes, chili powder, and hot sauce; cover and simmer about 25 minutes or until rice is tender and most liquid is absorbed. Stir frequently.
  4. Transfer to a 2-quart baking dish. Sprinkle with cheese.
  5. Bake for 15 minutes, until cheese is melted.

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