Mexican Rice And Bean Casserole - cooking recipe

Ingredients

3 -4 tablespoons oil
3/4 cup water
1 1/2 - 2 cups sliced fresh mushrooms (can use canned also)
2 green bell peppers, chopped
1 large onion, chopped
2 -3 fresh minced garlic cloves (or more if desired, I use 1 Tbsp)
1 (28 ounce) can undrained canned tomatoes
1 (19 ounce) can red kidney beans, drained
3/4 cup long grain rice (uncooked)
1 tablespoon chili powder (or to taste)
2 teaspoons cumin (or to taste)
1/8 - 1/4 teaspoon cayenne pepper (use 1/8 tsp for less spicy taste)
1 -2 cup shredded mozzarella cheese

Preparation

Set oven to 350 degrees.
In a large skillet or Dutch oven, heat the oil with water over medium heat.
Add in the sliced mushrooms, green bell peppers, onion and garlic; simmer stirring often until onion is tender (about 10 minutes).
Add in the tomatoes (with juice, and break up slightly with a fork), beans, rice, chili powder, cumin and cayenne; mix to combine.
Simmer covered for about 25 minutes, or until rice is tender, and the liquid is absorbed.
Transfer to a large greased baking dish.
Sprinkle with mozza cheese over top.
Bake in oven for 15 minutes, or until the cheese is melted (also, can microwave at HIGH power for 2 minutes).