Southwestern Rice Casserole |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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âWe really enjoy this hearty dish,â says Betty Claycomb of Alverton, Pennsylvania. âJust add a side salad for a nutritious, complete meal.â Ingredients:
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 (8 ounces) 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 |
Directions:
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 13-in. x 9-in. baking dish coated with cooking spray; layer with half of the cheese mixture and salsa. Repeat layers.
4. Bake, uncovered, at 350° for 25 minutes. Sprinkle with remaining cheddar cheese. Bake 3-5 minutes longer or until heated through and cheese is melted. Yield: 8 servings.
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