Rice Con Queso

• 1 1/2 c. raw brown rice, cooked with salt and pepper (about 3 c.)
• 1/2 c. dry black beans or pinto beans, cooked (about 1 1/2 c.)
• 2 cloves garlic, minced or pressed
• 1 small can chilies
• Ricotta cheese
• chopped black olives, chopped fresh onions and parsley (optional)
• 1 large chopped onion
• 3/4 lb. Jack cheese, shredded
• milk or yogurt

1. Mix together rice, beans, garlic, onion and chilies.
2. In casserole repeat layers of rice-bean mixture, Ricotta cheese (thinned slightly with milk or yogurt) and shredded Jack cheese. Top with shredded Cheddar cheese and garnish (if desired) with black olives, fresh onions and parsley.
3. End with layer of rice-bean mixture. Bake at 350u0b0 for 30 minutes. During the last few minutes of baking, sprinkle grated cheese over top.
4. Garnish. Serves 6.

brown rice, black beans, garlic, chilies, ricotta cheese, black olives, onion, jack cheese, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=659823 (may not work)