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Title: Rice Con Queso
Categories: Mexican Cheese Vegetarian Rice
Yield: 6 Servings
| 3 | c | Cooked brown rice (1 1/2 cups uncooked), cooked with |
| Salt and pepper | ||
| 1 1/3 | c | Cooked black beans or blackeyed peas, pinto beans, |
| Etc. (about 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 (optional): 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, 7/92
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