1 cup raw rice
1 cup no fat plain yogurt
1 to 2 t chopped fresh
1 cilantro (see note)
1/4 cup tomatillo (green) taco
1 sauce
1 onion, sliced
1 several/many cloves of
1 garlic, minced
1 splash of white wine
2 cup frozen or canned corn
1 thawed/drained
1 4oz can of sliced black
1 olives, drained
1 medium zucchini, sliced
1 14 oz (approx) can of chili
1 spiced beans (see note)
1 ripe tomato, seeded and
1 chopped
Preheat oven to 350 degrees F. Put rice on to cook. Mix yogurt with
cilantro and taco sauce. Set aside. "Saute" onions and garlic in wine
till soft.
In a casserole dish spritzed with PAM layer: corn, cooked rice,
olives, zucchini, onion/garlic. Pour beans over all. Cover and cook
in 350 oven for 30 minutes or until heated thoroughly.
Sprinkle tomatoes over top and drizzle with yogurt mixture. Serve.
Notes:
Buy fresh cilantro, wash, dry completely, chop and freeze spread out
on a piece of wax paper. Store in a zip lock baggie and then you can
have fresh cilantro anytime.
I bought the grocery store brand of "Mexican style chili beans." They
have little/no fat in them.
Variations: scallions: shredded lettuce on top with tomato, mushrooms
sauted with onions, etc.
Source: I made up this recipe after having something similar in a
restaurant. The measurements are flexible
Posted by Katherine Albitzto the Fatfree Digest
[Volume 15 Issue 11] Feb. 11, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
[email protected] using MMCONV. Archived through kindness of Karen
Mintzias, [email protected].
1.80á
Serves: 4
Recipe Categories: Bean; Casserole; Chili; Main Dish
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