Recipe - Rice Con Queso

3 cup Cooked brown rice (1 1/2
cups uncooked), cooked with
Salt and pepper
1 1/3 cup Cooked black beans or
blackeyed peas, pinto
beans,
Etc. (about One half cup
uncooked)
3 Cloves garlic, minced
1 lg Onion, chopped
1 small Can chiles, chopped
One half pound Ricotta cheese, thinned with
a little low fat milk or
Yogurt until spreadable
Three fourths pound Shredded Monterrey Jack
cheese
One half cup 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 ricebeans
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 0345306910.
Random House, New York. 197182 Posted by: Karin Brewer, Cooking Echo,
7/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini