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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