Rice Con Queso

The exact recipe from Frances Moore Lappe's "Diet for a Small Planet". Great for a buffet dinner. Prep time does not include cooking the rice or beans.

• Ready In: 45 mins
• Serves: 6

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.