Rice Con Queso
Yield
6 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
brown rice
cooked |
*
|
| 1 ⅓ | cups |
black beans
cooked |
|
| 3 | cloves |
garlic
minced |
|
| 1 | large |
onions
chopped |
|
| 1 | can |
hot chili peppers
chopped |
*
|
| ½ | pound |
ricotta cheese
sliced |
|
| ¾ | pound |
monterey jack cheese
shredded |
|
| ½ | cup |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
brown rice
cooked |
*
|
| 315 | ml |
black beans
cooked |
|
| 3 | cloves |
garlic
minced |
|
| 1 | large |
onions
chopped |
|
| 1 | can |
hot chili peppers
chopped |
*
|
| 226.8 | g |
ricotta cheese
sliced |
|
| 340.2 | g |
monterey jack cheese
shredded |
|
| 118 | ml |
cheddar cheese
shredded |
|
Directions
Preheat oven to 350℉ (180℃).
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.
