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Rice Con Queso

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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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