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  Chili Bean Casserole (Lacto)
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 201
Ingredients:
1 cup Raw rice
1 cup No fat plain yogurt
1 To 2 T chopped fresh
Cilantro (see note)
1/4 cup Tomatillo (green) taco
Sauce
1 Onion, sliced
each Several/many cloves of
Garlic, minced
1 Splash of white wine
2 cup Frozen or canned corn
Thawed/drained
1 4oz can of sliced black
Olives, drained
1 medium Zucchini, sliced
1 14 oz (approx) can of chili
Spiced beans (see note)
1 Ripe tomato, seeded and
Chopped
Instructions:
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 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@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

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