Southwestern Rice Casserole

• 1-2/3 cups uncooked long grain rice
• 3-1/3 cups water
• 1 large onion, chopped
• 1 small green pepper, chopped
• 1 teaspoon olive oil
• 3 garlic cloves, minced
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 2 cups shredded reduced-fat cheddar cheese, divided
• 1 cup reduced-fat ricotta cheese
• 1/4 cup reduced-fat sour cream
• 1-1/2 teaspoons chili powder
• 1 cup salsa

1. In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 15-18 minutes or until water is absorbed and rice is tender.
2. In a large nonstick saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the beans, olives and rice. In a small bowl, combine 1-1/2 cups cheddar cheese, ricotta cheese, sour cream and chili powder.
3. Spoon half of the rice mixture into a 13x9-in. baking dish coated with cooking spray; layer with half of the cheese mixture and salsa. Repeat layers.
4. Bake, uncovered, at 350u0b0 for 25 minutes. Sprinkle with remaining cheddar cheese. Bake 3-5 minutes longer or until heated through and cheese is melted.

long grain rice, water, onion, green pepper, olive oil, garlic, garbanzo beans, olives, cheddar cheese, ricotta cheese, sour cream, chili powder, salsa

Taken from www.tasteofhome.com/recipes/southwestern-rice-casserole/ (may not work)