Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Raw rice |
| 1 cup | No fat plain yogurt |
| 1 \N | To 2 T chopped fresh |
| \N \N | Cilantro (see note) |
| ¼ cup | Tomatillo (green) taco |
| \N \N | Sauce |
| 1 \N | Onion, sliced |
| \N x | Several/many cloves of |
| \N \N | Garlic, minced |
| 1 \N | Splash of white wine |
| 2 cups | Frozen or canned corn |
| \N \N | Thawed/drained |
| 1 \N | 4oz can of sliced black |
| \N \N | Olives, drained |
| 1 medium | Zucchini, sliced |
| 1 \N | 14 oz (approx) can of chili |
| \N \N | Spiced beans (see note) |
| 1 \N | Ripe tomato, seeded and |
| \N \N | 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 <kra@...> to the Fatfree Digest [Volume 15 Issue 11] Feb. 11, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....
1⅘á