Mexican Rice & Bean Casserole

1 teas. Watkins Original Grapeseed Oil
1/2 Cup Water
1 Onion, chopped
1/4 teas. Watkins Liquid Garlic
1 1/2 Cups Mushrooms, sliced
2 Green Peppers, chopped
1 Cup Shredded Low-Fat Mozzarella Cheese
3/4 Cup rice
1 Can (28 oz.) Drained Red Kidney Beans
1 Can (28 oz.) Diced Tomatoes
1 Tbsp. Watkins Chili Granules
1 teas. Watkins Cumin
1/4 teas. Watkins Cayenne Pepper

In a large skillet, heat oil with water over medium heat. Add onion, liquid garlic, mushrooms, and peppers. Simmer, stirring often, until onion is tender, about 10 minutes. Add rice, beans, tomatoes, chili powder, cumin and cayenne pepper; cover and simmer for about 25 minutes or until rice is tender and most of the liquid is absorbed. Transfer to baking dish and sprinkle with cheese. Bake at 350*F covered for 15 minutes or microwave at high for about 2 minutes until cheese melts.

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