Follow these steps for perfect results
oil
water
fresh mushrooms
sliced
green bell peppers
chopped
onion
chopped
garlic cloves
minced
canned tomatoes
undrained
red kidney beans
drained
long grain rice
uncooked
chili powder
cumin
cayenne pepper
mozzarella cheese
shredded
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet or Dutch oven, heat the oil and water over medium heat.
Add the sliced mushrooms, green bell peppers, onion, and minced garlic.
Simmer, stirring occasionally, until the onion is tender (about 10 minutes).
Add the undrained canned tomatoes (breaking them up slightly with a fork), drained red kidney beans, uncooked long grain rice, chili powder, cumin, and cayenne pepper.
Mix to combine all ingredients.
Cover and simmer for about 25 minutes, or until the rice is tender and the liquid is absorbed.
Transfer the mixture to a large greased baking dish.
Sprinkle the shredded mozzarella cheese evenly over the top.
Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.
Alternatively, microwave at HIGH power for 2 minutes to melt the cheese.
Expert advice for the best results
Add a can of corn for extra sweetness and texture
Top with sour cream or guacamole for added richness
Use brown rice for a nuttier flavor
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and baked later
Serve warm, garnished with chopped cilantro and a dollop of sour cream.
Serve with a side salad
Serve with tortilla chips and salsa
Pairs well with the spice and savory flavors.
Complements the dish's acidity and spice.
Discover the story behind this recipe
Common dish in Mexican households, often served at family gatherings.
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