Rice Con Queso
Recipe
- Title:
- Rice Con Queso
- Categories:
- Mexican, Rice/grains, Cheese/eggs, Vegetarian
- Yield:
- 6 servings
Ingredients
- 3 c Cooked brown rice (1 1/2
- 1 lg Onion, chopped
- -cups uncooked), cooked with
- 1 sm Can chiles, chopped
- Salt and pepper
- 1/2 lb Ricotta cheese, thinned with
- 1 1/3 c Cooked black beans or
- -a little low fat milk or
- -blackeyed peas, pinto
- Yogurt until spreadable
- -beans,
- 3/4 lb Shredded Monterrey Jack
- Etc. (about 1/2 cup
- -cheese
- -uncooked)
- 1/2 c Shredded cheddar cheese
- 3
- Cloves garlic, minced
Directions
- Garnishes (optional): chopped black olives, onions, fresh parsley
Directions
- 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.
Directions
- Complementary protein: rice and beans and milk products
Directions
- 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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