Rice and Beans Con Queso
3 cups cooked brown rice -- (1 1/2 cups uncooked)
salt and pepper
1 1/3 cups cooked black beans (or black eyed peas or pinto beans)
3 cloves garlic -- minced
1 large onion -- chopped
1 small can chiles -- chopped
1/2 pound ricotta cheese thinned with a little milk or yogurt until spreadable
3/4 pound shredded Monterrey Jack cheese
1/2 cup shredded cheddar cheese
Garnishes (optional): chopped black olives, onions, fresh parsley
Preheat oven to 350ºF.
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.