My Recipes

Title: Rice Con Queso

User: nnss

Yield: 6 servings

Categories: mexican, rice, vegetarian, cheese

amount unit name
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