2 c. dry brown rice, cooked
1 c. dry pinto beans, cooked - do not drain – (can use canned)
1 sm. can chopped green chilies
1 lg. chopped onion
3 cloves garlic, pressed
½ lb. Ricotta cheese, thinned slightly with milk or yogurt
¾ lb. grated cheese (Mexican, Jack, Cheddar, your choice)
½ c. grated cheddar cheese
Cook rice. Cook beans. Mix rice, beans, chilies, garlic and onions. Put half of mixture in greased 13x9 pan. Layer with Ricotta cheese; spreading evenly over mixture. Sprinkle ¾ c. cheese on top. Put remaining mixture on top of this. Bake at 350 for 30 min. During last few minutes of baking, sprinkle the ½ c. Cheddar cheese over the top.
