Thursday, August 9, 2007

Mexican Beans & Rice

1 can of black beans (cooked)
1/2 cup uncooked long-grain rice
2 T olive oil
1 large onion
3 large cloves garlic, minced
1 jalapeño, minced
2 T ground coriander
1 t. salt
1/2 t. ground black pepper
1/4 c. shredded monteray jack cheese
2 cups cottage cheese
2 med. tomatoes, sliced

Cook rice as directed on package. Drain and rinse the beans. Transfer them to the pot holding the rice and mix well, being careful not to mash the beans.

In a small skillet over medium heat, warm the oil. Saute the onion, garlic, jalapeño, coriander, salt and ground pepper until the vegetables are tender. Add the cheeses, stir to combine.

In a 3 quart casserole, make a layer with one third of the beans and rice mixture and on top of that make another layer of one half the vegetable and cheese mixture. Repeat the layers ending with the beans and rice. Arrange the tomato slices over the top and bake uncovered at 350 degrees for about 30 minutes or until bubbly. Serve with tortilla chips.

Notes: This works as a meatless main, or as a side dish, or as something to bring to a potluck with a bag of chips. The flavors are excellent and people seem to love it.

Source: Coyle Family

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