Rice con queso

Yield: 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

Instructions:

-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