Rice Con Queso

Course : Beans
Serves: 6
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3 cups cooked brown rice -- (1 1/2, cups uncooked), cook
1 teaspoon salt and pepper
1 1/3 cups cooked black beans or -- black-eyed peas, or pinto beans
3 cloves garlic -- minced
1 large onion -- chopped
1 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

Preparation / Directions:

Garnishes (optional): chopped black olives, onions, fresh parsley Preheat oven to 350F. 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

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