Mexican Rice and Bean Casserole

Someone posted this recipe on a parenting forum that I visit. I've just prepared the vegetables and weighed out the rice so it doesn't take me as long to make later. 5oz of rice doesn't look much, I am wondering if I should have made double the quantity.


1 tsp vegetable oil
125ml/4fl oz water
1 onion chopped
2 cloves garlic, crushed
110g/4oz mushrooms, sliced
2 green peppers, chopped
125g/5oz long-grain rice
1 can (796g/28oz) red kidney beans drained
1 can (540g/19oz) tomatoes
1 tsp chilli powder
2 tsp cumin
a pinch cayenne pepper
110g/4oz grated low-fat mozzarella cheese

1. In large saucepan, heat oil with water over medium heat. Add onion, garlic, mushrooms and green peppers; simmer, stirring often, until onion is tender, about 10 minutes.
2. Add rice, beans, tomatoes, chilli 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 18OC/350F/Gas 4 oven for 15 minutes or microwave at high (100%) power for 1 to 2 minutes or until cheese melts.