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Black Beans and Rice with Chilies & Cheese

Source of Recipe


Adapted from a recipe in "Tender at the Bone"






List of Ingredients



• 1-1/4 cups long-grain white rice
  
• 2-1/2 cups water
  
• 1/2 tsp salt
  
• Nonstick cooking spray
  
• 1 Tbsp olive oil
  
• 1 cup finely chopped onion
  
• 2 medium cloves garlic, peeled and minced
  
• 1-1/2 cups canned peeled and diced tomatoes
  
• 1 tsp ground cumin, divided
  
• 1 tsp dried oregano, divided
  
• 2 (15-ounce) cans reduced-sodium black beans, drained, rinsed and drained again
  
• 1 (7-ounce) can chopped green chilies
  
• 1/4 tsp freshly ground black pepper
  
• 1-1/2 cups cottage cheese (lowfat or regular)
  
• 1 (8-ounce) pkg. finely shredded Colby and jack cheeses
  






Instructions



1. In a medium saucepan combine the rice, water and 1/2 teaspoon salt. Bring to a boil, stirring well, and continue to boil until the level of the water just covers the rice. Cover and reduce heat to low. Cook 15 minutes. Remove from heat and transfer to a bowl. Cool about 15 minutes.
   
   
2. While rice is cooking, spray a large casserole dish with cooking spray and set aside. Heat oven to 350 degrees (F).
   
   
3. In a large skillet, heat the olive oil over medium heat. Add onion and saute 5 minutes. Add garlic, tomatoes and 1/2 teaspoon each cumin and oregano. Simmer 5 minutes. Add to the rice along with the black beans, chilies and pepper.
   
   
4. Stir together the cottage cheese and 1/2 teaspoon each cumin and oregano.
   
   
5. Layer half of the rice mixture in the casserole dish. Sprinkle with a third of the shredded cheese. Top with all of the cottage cheese and another third of the shredded cheese. Spoon the remaining rice on top. Cover with foil and bake on center oven rack 25 minutes. Uncover and sprinkle with the remaining cheese. Continue to bake uncovered 10 minutes. Let set about 5 minutes before serving.
   
   Makes 6 servings.