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| RECIPE FOR RICE CON QUESO |
Title: Rice Con Queso
Category: Mexican Rice Vegetarian
Serves: 6
Ingredients:
| 3.00 | c | Cooked brown rice (1 1/2 | | | -cups uncooked), cooked with | | | Salt and pepper | | 1.33 | c | Cooked black beans or | | | -blackeyed peas, pinto | | | -beans, | | | Etc. (about 1/2 cup | | | -uncooked) | | 3.00 | | Cloves garlic, minced | | 1.00 | lg | Onion, chopped | | 1.00 | sm | Can chiles, chopped | | 0.50 | lb | Ricotta cheese, thinned with | | | -a little low fat milk or | | | Yogurt until spreadable | | 0.75 | lb | Shredded Monterrey Jack | | | -cheese | | 0.50 | 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
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