World-renowned food expert Frances Moore Lappé’s classic book, Diet For A Small Planet, gives us simple rules for a healthy diet in a streamlined, easy-to-use format, delicious food combinations of protein-rich meals without meat and hundreds of wonderful recipes. Rice Con Queso was the first vegetarian dish I had as a young woman that started my interest in whole foods and health. I bought Lappé’s book in 1974 and still refer to it today for inspiration and to refresh my memory as to why I do what I do.
This adapted recipe I created is a great idea for dinner that costs next to nothing monetarily and is high dollar nutrition. Every time we serve it there are never leftovers! Try pairing it with a garden fresh salad or mirin sauteed greens.
Thank you Ed and Bonnie Snyder for introducing us back in the 70′s to such a great dish and book.
RICE CON QUESO Serving Size : 6
3 c cooked brown rice (1 1/2-cups uncooked) Salt and pepper
1 1/3c cooked black beans (about 1/2 cup-uncooked)
3 cloves garlic, minced
1 lg onion, chopped
1 sm can green chiles, chopped
1/2 lb ricotta cheese or greek yogurt (higher in protein than regular yogurt)
3/4 lb shredded Monterrey Jack cheese
1/2 c shredded cheddar cheese
1/4 c. minced red bell pepper
2 teaspoons ground cumin
Garnishes (optional): chopped black olives, green onions, fresh chopped parsley
Preheat oven to 350 degree F.
Mix together rice, beans, garlic, onion, and chilies.
In a casserole, spread alternating layers of the rice-beans mixture, ricotta cheese, and jack cheese,
ending with a layer of rice and beans.
Bake for 30 minutes.
During the last few minutes of baking, sprinkle cheddar cheese over the top.
Garnish before serving.