| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables, Grains |
Mexican |
Mexican, Rice, Cheese/eggs, Vegetarian |
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 |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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