Rice Con Queso

RICE CON QUESO

6 Preparation Time :

Categories : Mexican Rice

Cheese/eggs Vegetarian

Amount Measure Ingredient -- Preparation Method -- -- --

3 c Cooked brown rice

-cups uncooked), cooked with

Salt and pepper

1 1/3 c Cooked black beans or -blackeyed peas, pinto -beans,

1/2 cup

-uncooked)

3 Cloves garlic, minced

1 lg Onion, chopped

1 sm Can chiles, chopped

1/2 lb Ricotta cheese, thinned with

-a little low fat milk or Yogurt until spreadable

3/4 lb Shredded Monterrey Jack

-cheese

1/2 c Shredded cheddar cheese

Garnishes : chopped black olives, onions, fresh parsley

Preheat oven to 350 degree F. Mix together rice, beans, garlic, onion, and chilies. In a casserole, spread alternating layers of the rice-beans

mixture, ricotta cheese, and jack cheese, ending with a layer of rice and beans. Bake for 30 minutes. During the last few minutes of baking,

sprinkle cheddar cheese over the top. Garnish before serving.

Complementary protein: rice and beans and milk products

From: DIET FOR A SMALL PLANET by Frances Moore Lappe' ISBN 0-345-30691-0.

Random House, New York. 1971-82 Posted by: Karin Brewer, Cooking Echo,

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