RICE CON QUESO by www.country-cooking.com
3 cups Cooked brown rice (1 1/2 -- cups uncooked), cook
Salt and pepper
1 1/3 cups Cooked black beans or -- blackeyed peas, pint
Etc. (about 1/2 cup -- uncooked)
3 Cloves garlic -- minced
1 large Onion -- chopped
1 small Can chiles -- chopped
1/2 pound Ricotta cheese -- thinned with
little low fat milk or
Yogurt until spreadable
3/4 pound Shredded Monterrey Jack -- cheese
1/2 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 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.
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