Ingredients

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2 large green peppers, chopped
2 cups sliced fresh mushrooms
1 medium onion, chopped
¾ cup water
1½ teaspoons canola oil
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
¾ cup uncooked long grain rice
2 teaspoons ground cumin
1 teaspoon chili powder
¼ teaspoon salt
¼ teaspoon cayenne pepper
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

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Instructions

1. Preheat oven to 350°. In a large nonstick frying pan, sauté green peppers, mushrooms and onion in water and oil until tender.

2. Add garlic and cook 1 minute longer.

3. Add tomatoes, beans, rice, cumin, chili powder, salt and cayenne pepper. Bring to a boil.

4. Reduce heat. Cover and simmer 25 minutes or until rice is tender and most of the liquid is absorbed.

5. Remove from heat and stir in ½ cup of the cheese.

6. Transfer to a 2½ quart baking dish coated with cooking spray.

7. Sprinkle with remaining cheese. Bake, uncovered, for 15 minutes or until cheese is melted.

Nutrition

Serving Size: 1⅓ cups
Calories: 260
Sodium: 523mg
Fat: 9.5g
Saturated Fat: 3g
Carbohydrates: 44g
Fiber: 9.5g
Protein: 14g
Cholesterol: 11mg