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daily recipe!
RICE CON QUESO
Servings: 6 servings
3 cup brown rice (1 1/2, cooked
-cups uncooked), cooked with
salt and pepper
1 1/3 cup black beans or, cooked
-blackeyed peas, pinto
-beans
etc. (about 1/2 cup
-uncooked)
3 cloves garlic, minced
1 large onion, chopped
1 small can chiles, chopped
1/2 lb ricotta cheese, thinned with
-a little low fat milk or
yogurt until spreadable
3/4 lb monterrey jack, shredded
-cheese
1/2 cup cheddar cheese, shredded
Directions: 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 from: ian hoare date: 26 apr 96
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