Rice Con Queso

Recipe Ingredients

3 cups	480g / 16oz	Cooked brown rice - (1 1/2, cups uncooked), cook
		Salt and pepper
1 1/3 cups	213g / 7.5oz	Cooked black beans or - black-eyed peas, or pinto beans
3		Garlic - minced
1		Onion - chopped (large)
1		Chiles - chopped
1/2 lb	227g / 8oz	Ricotta cheese - thinned with
		Little low fat milk or
		Yogurt until spreadable
3/4 lb	340g / 11oz	Shredded Monterrey Jack - cheese
1/2 cup	73g / 2.6oz	Shredded cheddar cheese

Recipe Instructions

Garnishes (optional): chopped black olives, onions, fresh parsley

Preheat oven to 350F.

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

Source:
SF Chronicle; Dec. 17, 1997

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