Recipe - Texas Rice

1 cup Chopped onion
2 tablespoon Butter
4 cup Cooked brown rice (or white
if you prefer)
1 cup Plain yogurt or sour cream
1 cup Cottage cheese
1 teaspoon Garlic powder
1 teaspoon Oregano
One half teaspoon Salt (or less)
1 ds Pepper
One fourth cup Chopped green chili peppers
or 1 C. chopped green
peppers
1 lg Tomato, cut or sliced up
3 Sixinch zucchinni, cut or sliced up
2 cup Grated cheddar cheese

Saute onion in butter. Into hot rice, stir onion, yogurt or sour cream,
cottage cheese, and spices (you can add more spice, including tabasco, to
taste). IN oiled casserole, layer half the rice mixture, half the
vegetables, and half the cheese. Repeat, ending with the cheese. Bake at
350 degrees for 20 minutes. You can make ahead, refrigerate, and bake the
next day...or freeze it as I described above.

Taken from the La Leche League Cookbook "Whole Foods for the Whole Family".
Posted to TNT Prodigy's Recipe Exchange Newsletter by "Lorien Carrillo"
carrillo@community.net on May 1, 1997