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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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We really enjoy this dish a lot we usually just have a big veggie salad with this and a drink. Ingredients:
1-2/3 cups uncooked long grain rice |
3-1/3 cups water |
1 large onion, chopped |
1 small green pepper, chopped |
4 garlic cloves, minced |
1 tsp. olive oil |
1 can (15-oz.) garbanzo beans |
1 can (2-1/4 oz.) sliced ripe olives, drained |
2 cups (8-oz.) shredded sharp cheddar cheese, divided |
1 cup ricotta cheese |
1/4 cup sour cream |
1-1/2 tsp. chili powder |
1 cup salsa |
Directions:
1. In a large saucepan bring rice and water to a boil.
2. Reduce heat cover and simmer for 15-18 minutes or until water absorbed and rice is tender.
3. In a large nonstick saucepan, sauté the onion, pepper and garlic in oil until tender.
4. Remove from heat.
5. Stir in the beans, olives and rice.
6. In a small bowl combine 1-1/2 cups cheddar cheese, ricotta cheese, sour cream and chili powder.
7. Spoon half of the rice mixture into a 13x9 baking dish coated with cooking spray.
8. Layer with half of the cheese mixture and salsa.
9. Repeat the layers.
10. Bake uncovered for 25 minutes.
11. Sprinkle with remaining cheddar cheese.
12. Bake 3-5 minutes longer or until heated through and cheese is melted.
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