Arroz Con Queso (Cheesy Rice)

• 3 cups cooked brown rice
• 1 (15 ounce) can black beans, drained
• 3 garlic cloves, minced
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 1 teaspoon ground cumin
• 1 tablespoon ground chili powder
• 1/2 cup red chile, diced
• 1 cup ricotta cheese
• 2 cups monterey jack cheese, grated
• 1 cup salsa
• 1/2 cup sharp cheddar cheese, grated

1. Preheat oven to 350u0b0F.
2. Heat oil in a medium skillet; add onion and chilies. Cook until softened, about 5 to 7 minutes. Add garlic, cumin and chili powder and cook 2 minutes more.
3. In a large bowl, combine rice, beans and onion mixture. Spray a 2-quart casserole with non-stick spray.
4. Spread 1/3 of the rice/bean mixture. Top that with 1/2 of the ricotta cheese. Top that with 1/2 of the Monterey jack cheese. Repeat, ending with the rice/bean mixture.
5. Cover and bake for 30 minutes.
6. Remove from the oven; cover casserole with the salsa. Sprinkle evenly with cheddar cheese. Bake 5 to 10 minutes more, until cheese is melted and lightly browned.

brown rice, black beans, garlic, vegetable oil, onion, ground cumin, ground chili powder, red chile, ricotta cheese, cheese, salsa, cheddar cheese

Taken from www.food.com/recipe/arroz-con-queso-cheesy-rice-277551 (may not work)