Rice Con Queso

Name: Rice Con Queso
Ingredients: 3 cups cooked brown rice, seasoned with salt and pepper; 1 1/3 cups cooked black beans (or black-eyed peas, pinto beans, etc.); 3 garlic cloves, minced; 1 large onion, chopped; 1 (4 ounce) can chilies, chopped; 1/2 lb ricotta cheese, thinned with a little low-fat milk (or thin with some yogurt); 3/4 lb shredded monterey jack cheese; 1/2 cup shredded cheddar cheese; Garnishes; chopped black olives (optional); onion (optional); fresh parsley (optional)

12 ingredients

3 steps

Ingredients

3 cups cooked brown rice, seasoned with salt and pepper
1 1/3 cups cooked black beans (or black-eyed peas, pinto beans, etc.)
3 garlic cloves, minced
1 large onion, chopped
1 (4 ounce) can chilies, chopped
1/2 lb ricotta cheese, thinned with a little low-fat milk (or thin with some yogurt)
3/4 lb shredded monterey jack cheese
1/2 cup shredded cheddar cheese
Garnishes
chopped black olives (optional)
onion (optional)
fresh parsley (optional)

Directions

1

Preheat oven to 350 Fahrenheit.
2

Mix together cooked rice, cooked beans, garlic, onion, and chiles. In a casserole, spread alternating layers of the rice-beans mixture, ricotta cheese, and jack cheese, ending with a layer of rice and beans.
3

Bake for 30 minutes. During the last few minutes of baking, sprinkle cheddar cheese over the top. Garnish before serving.