Mexican Rice and Bean Casserole

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Welcome to Meatless Monday. Overconsumption of red meat can make the body more acidic, which may promote osteoporosis, periodontal disease and other metabolic disorders. When the body becomes overly acidic, it will pull minerals such as calcium out of the bones to help buffer the acidity. For optimum health, it is important to eat a well balanced diet. If you are a traditional “meat and potatoes” kind of eater, step up to the plate and try a meatless dish. Your bones will thank you!


  • 2 Tbsp. olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups mushrooms, sliced
  • 2 green bell peppers, chopped
  • 3/4 cups long-grain rice
  • 1-28 oz can kidney beans, drained
  • 2 large tomatoes, chopped (or 1 -19 oz can of diced tomatoes)
  • 1 Tbsp. chili powder
  • 2 tsp. cumin
  • 1/4 tsp. cayenne pepper
  • 1 cup of shredded mozzarella cheese


1. In a large skillet, heat oil over medium heat. Add onion, garlic, mushrooms and green peppers; stirring often, until onion is tender, about 10 minutes.

2. Add rice, beans, tomatoes, chill powder, cumin and cayenne; cover and simmer for about 25 minutes or until rice is tender and most of the liquid is absorbed.

3. Transfer to baking dish and sprinkle with cheese. Bake in 350 F oven for 15 minutes. Makes 6 servings.

This recipe is by Anne Lindsay, who is a food writer who contributes regularly to Canadian Living.

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