Recipe - Chili Bean Casserole

1 cup Raw rice
1 cup No fat plain yogurt
1 To 2 T chopped fresh
Cilantro (see note)
One fourth cup Tomatillo (green) taco
Sauce
1 Onion, cut or sliced up
x Several/many cloves of
Garlic, minced
1 Splash of white wine
2 cup Frozen or canned corn
Thawed/drained
1 4oz can of cut or sliced up black
Olives, drained
1 md Zucchini, cut or sliced up
1 14 ounce (approx) can of chili
Spiced beans (see note)
1 Ripe tomato, seeded and
Chopped

Preheat oven to 350 degrees F. Put rice on to cook. Mix yogurt with
cilantro and taco sauce. Set aside. "Saute" onions and garlic in wine till
soft.

In a casserole dish spritzed with PAM layer: corn, cooked rice, olives,
zucchini, onion/garlic. Pour beans over all. Cover and cook in 350 oven for
30 minutes or until heated thoroughly.

Sprinkle tomatoes over top and drizzle with yogurt mixture. Serve.

Notes:

Buy fresh cilantro, wash, dry completely, chop and freeze spread out on a
piece of wax paper. Store in a zip lock baggie and then you can have fresh
cilantro anytime.

I bought the grocery store brand of "Mexican style chili beans." They have
little/no fat in them.

Variations: scallions: shredded lettuce on top with tomato, mushrooms
sauted with onions, etc.

Source: I made up this recipe after having something similar in a
restaurant. The measurements are flexible

Posted by Katherine Albitz kra@sdd.hp.com to the Fatfree Digest [Volume
15 Issue 11] Feb. 11, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip