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Chili Bean Casserole (Lacto) chili, tex-mex, beans, low-fat 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 single 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 Albitz Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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