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Rice Con Queso

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      Title: RICE CON QUESO
 Categories: Mexican, Rice, Cheese/eggs, Vegetarian
      Yield: 6 Servings
 
      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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