| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Mexican |
|
10 |
Servings |
INGREDIENTS
| 2 |
c |
Brown rice, uncooked |
| 4 |
c |
Water |
| 2 |
|
Black beans |
| 1 |
|
Can diced green chiles |
| 1/2 |
c |
Sliced black olives |
| 1/2 |
|
Taco seasoning |
| 1 |
ds |
Each of cumin and garlic |
|
|
powder |
| 1 |
c |
Salsa |
| 1 |
c |
Grated cheese, cheddar or |
|
|
jack |
|
|
Sprinkling of chili powder |
|
|
or paprika |
INSTRUCTIONS
Cook brown rice in water for 40 min. (Bring to boil on high heat,
cover, and simmer on low.) To cooked rice add 2 cans drained and
rinsed black beans, chiles, olives, seasonings and salsa. Blend and
turn into casserole sprayed with cooking spray. Add grated cheese to
top and sprinkle with chili powder or paprika. Cover and bake til
heated through and cheese has melted, about 15 minutes. Very good with
a little fat-free sour cream and crushed tortilla chips on top. Posted
to Bakery-Shoppe Digest V1 #475 by Kky0ung <Kky0ung@aol.com> on Dec
28, 1997
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