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recipe title: |
Rice Con Queso |
category: |
Vegetarian |
keywords: |
Mexican, Rice, Cheese, Vegetarian |
servings: |
6 servings |
ingredients: |
3 c Cooked brown rice (1 1/2
-cups uncooked), cooked with
Salt and pepper
1 1/3 c Cooked black beans or
-blackeyed peas, pinto
-beans,
Etc. (about 1/2 cup
-uncooked)
3 Cloves garlic, minced
1 lg Onion, chopped
1 sm Can chiles, chopped
1/2 lb Ricotta cheese, thinned with
-a little low fat milk or
Yogurt until spreadable
3/4 lb Shredded Monterrey Jack
-cheese
1/2 c Shredded cheddar cheese
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directions: |
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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.
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 Posted by: Karin
Brewer, Cooking Echo, 7/92
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