This is a stretch for me - I'm actually going to attempt to post a picture this time. Bear with me, friends...I'm constantly trying to improve this blog to keep it interesting for you (and it's fun for me), so keep checking back. Often.
I came across this recipe today and decided, on a whim, to make it. It's kind of a Southwest-type dish with a bit of an Italian twist. I thought it would be great to take to potlucks.
Southwest Rice Bake1 teaspoon olive oil
1 cup chopped onion
3 garlic cloves, minced
5 cups cooked rice
1 can garbanzo beans (chick peas), rinsed and drained
3 cups shredded cheddar cheese
1 cup ricotta cheese
1/4 cup sour cream
1 1/2 teaspoons chili powder
1 cup thick and chunky salsa
Preheat oven to 350 F. In a medium skillet, heat oil. Add onion and garlic; cook and stir until tender, about 3 minutes. In a large bowl, combine onion mixture, rice, and beans. In a medium bowl, combine 2 1/2 cups of the cheddar cheese, ricotta, sour cream, and chili powder; mix well. Spread half of the rice mixture in a greased 13 x 9 inch baking pan. Top with half of the cheese mixture, spreading evenly. Drizzle with half of the salsa. Repeat layers. Bake 30 minutes. Sprinkle the remaining 1/2 cup of cheddar cheese on top. Bake 2 to 3 minutes longer to melt the cheese.
The original recipe called for green bell pepper to be sauteed with the onion, as well as a can of sliced black olives mixed in with the rice, but I left them out since neither were "Katie-approved".
Let me know what you think. Oh, that reminds me, I've added a new feature called "Reactions" - it'll be listed at the end of each post. So once you've tried the recipe for yourself you can give me your own "reaction".
Happy Eating
