Mommy Cafe

Vegetarian home cooking, kid tested and approved

Rice with Black Beans and Chili-Cheese

Mmm, this hearty meal is perfect for cool weather.  Maybe it’s just me, but I find a lot of rice entrees on my weekly menu plans when the weather gets chilly.  It’s such a warming food, and especially when you pair it with a little heat from green chilies!

I found this recipe from the Vegetarian Express cookbook a couple of years ago.  After the first bite, Will decided this was the meal he wanted me to make for a Winter Solstice potluck.  We ended up not going to the potluck since the weather was so unpleasant, but that just meant we didn’t have to share our new favorite dish!

This is such a simple dish, and when served with a salad makes a perfect weeknight dinner.

Prep and cook time: 40 minutes      Approximate cost: $7 for a pan

Riced with Black Beans and Chili-Cheese

  • 6-serving portion of quick-cooking brown rice
  • 3 cloves garlic, crushed and minced
  • 1 large onion, chopped
  • 1 T olive oil
  • 1 lb can black beans, drained and rinsed
  • 4-oz can chopped mild green chilies
  • 4 oz grated cheddar cheese
  • 15-oz part-skim ricotta cheese

Preheat oven to 400 degrees.  Lightly oil a 1 1/2-qt baking dish.

Prepare the rice according to package directions.  Briefly saute the garlic and onion in a tablespoon of olive oil until golden.

In a large bowl, mix the cooked rice with the beans, garlic, and onion.  In another dish, combine the cheddar and ricotta cheeses with the green chilies.  Layer half of the rice and bean mixture into the baking dish, followed by half of the cheddar-ricotta mixture, and repeat.

Bake the casserole for 15 minutes.  Remove from oven, let stand for a minute or two, then cut into squares and serve.

Serves 6 to 8

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October 26, 2010 - Posted by | Recipes, Vegetarian | , , , ,

1 Comment »

  1. This sounds delicious!! And my daughter might even eat it – bonus!!

    Comment by Blakely | October 27, 2010 | Reply


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