| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Digest, Feb95, Fatfree | 4 | Servings |
INGREDIENTS
| 1 | c | Raw rice |
| 1 | c | No fat plain yogurt |
| 1 | To 2 T chopped fresh | |
| Cilantro (see note) | ||
| 1/4 | c | Tomatillo (green) taco |
| Sauce | ||
| 1 | Onion, sliced | |
| x | Several/many cloves of | |
| Garlic, minced | ||
| 1 | Splash of white wine | |
| 2 | c | Frozen or canned corn |
| Thawed/drained | ||
| 1 | 4oz can of sliced black | |
| Olives, drained | ||
| 1 | md | Zucchini, sliced |
| 1 | 14 oz (approx) can of chili | |
| Spiced beans (see note) | ||
| 1 | Ripe tomato, seeded and | |
| Chopped |
INSTRUCTIONS
Preheat oven to 350 degrees F. Put rice on to cook. Mix yogurt with cilantro and taco sauce. Set aside. "Saute" onions and garlic in wine till soft. In a casserole dish spritzed with PAM layer: corn, cooked rice, olives, zucchini, onion/garlic. Pour beans over all. Cover and cook in 350 oven for 30 minutes or until heated thoroughly. Sprinkle tomatoes over top and drizzle with yogurt mixture. Serve. Notes: Buy fresh cilantro, wash, dry completely, chop and freeze spread out on a piece of wax paper. Store in a zip lock baggie and then you can have fresh cilantro anytime. I bought the grocery store brand of "Mexican style chili beans." They have little/no fat in them. Variations: scallions: shredded lettuce on top with tomato, mushrooms sauted with onions, etc. Source: I made up this recipe after having something similar in a restaurant. The measurements are flexible Posted by Katherine Albitz <kra@sdd.hp.com> to the Fatfree Digest [Volume 15 Issue 11] Feb. 11, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
A Message from our Provider:
“There’s a limit to God’s patience”