| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Casserole |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Quick-cooking brown rice (like Uncle Ben's) |
| 1 |
cn |
(15-oz) black beans; drained, rinsed |
| 2 |
cn |
(14.5-oz) diced tomatoes and chiles (like Rotel) |
| 2 |
|
Zucchini; sliced thin or diced |
| 1 |
cn |
Reduced-fat cream of chicken soup |
| 1 |
ts |
Cumin |
| 1 |
ts |
Garlic powder |
| 4 |
oz |
Reduced-fat cheddar cheese; shredded |
INSTRUCTIONS
From: crystald@ruf.rice.edu (Crystal D. Davis)
Date: Tue, 9 Jul 1996 15:56:42 -0500 (CDT)
Source: adapted from Hunt-Wesson by Crystal Davis
In a 13x9x2 baking dish, combine rice, drained beans, undrained tomates &
chiles, zucchini, undiluted soup, cumin, garlic powder, and salt and pepper
to taste. (I used one can regular tomatoes and chiles and one can of Rotel
Extra Hot. They are NOT KIDDING about the EXTRA HOT part.) Bake uncovered
at 375 degrees for 30 minutes (that's why it's important to use that
10-minute brown rice) then top with cheese and bake another 5 minutes.
Makes 4 main-dish servings.
Digest eat-lf.v096.n092
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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