A savory mix of seasonings adds zip to Daphne Blandford's satisfying dish that's loaded with beans, rice, vegetables and cheese. "We enjoy it as a light entree with garlic bread and fresh spinach salad," she notes from Gander, Newfoundland. "It also makes a super side dish at potluck gatherings."
INGREDIENTS
* 2 medium green peppers, chopped * 1-1/2 cups sliced fresh mushrooms * 1 medium onion, chopped * 2 garlic cloves, minced * 1/2 cup water * 1 teaspoon canola oil * 1 can (28 ounces) diced tomatoes, undrained * 1 can (16 ounces) kidney beans, rinsed and drained * 3/4 cup uncooked long grain rice * 2 teaspoons ground cumin * 1 teaspoon chili powder * 1/4 teaspoon cayenne pepper * 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
SERVINGS 8 CATEGORY Main Dish METHOD Baked PREP 35 min. COOK 15 min. TOTAL 50 min.
DIRECTIONS
In a large nonstick skillet, saute the green peppers, mushrooms, onion and garlic in water and oil until onion is tender. Add the tomatoes, beans, rice and seasonings. bring to a boil. Reduce heat; cover and simmer for 25 minutes or until rice is tender and most of the liquid is absorbed. Remove from the heat; stir in 1/2 cup cheese. Transfer to a 2-1/2-qt. baking dish coated with nonstick cooking spray. Sprinkle with remaining cheese. bake, uncovered, at 350° for 15-20 minutes or until cheese is melted. Yield: 8 servings.
NUTRITIONAL INFO
Nutritional Analysis: One serving (1 cup) equals 195 calories, 7 g fat (2 g saturated fat), 8 mg cholesterol, 392 mg sodium, 33 g carbohydrate, 7 g fiber, 10 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
