Rice Pudding (Mexican Style)
INGREDIENTS:
3 c Cooked brown rice (1 1/2 1 lg Onion, chopped
-cups uncooked), cooked with 1 sm Can chiles, chopped
Salt and pepper 1/2 lb Ricotta cheese, thinned with
1 1/3 c Cooked black beans or -a little low fat milk or
-blackeyed peas, pinto Yogurt until spreadable
-beans, 3/4 lb Shredded Monterrey Jack
Etc. (about 1/2 cup -cheese
-uncooked) 1/2 c Shredded cheddar cheese
3 Cloves garlic, minced
3 c Cooked brown rice (1 1/2 1 lg Onion, chopped
-cups uncooked), cooked with 1 sm Can chiles, chopped
Salt and pepper 1/2 lb Ricotta cheese, thinned with
1 1/3 c Cooked black beans or -a little low fat milk or
-blackeyed peas, pinto Yogurt until spreadable
-beans, 3/4 lb Shredded Monterrey Jack
Etc. (about 1/2 cup -cheese
-uncooked) 1/2 c Shredded cheddar cheese
3 Cloves garlic, minced
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
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