RICE CON QUESO

Servings: 6
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

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

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