Rice con Queso
This classic dish substitutes yogurt for sour cream, for a flavorful low-fat version. If made the day before the baking time may take a few minutes longer.
2 cups hot cooked rice
3/4 cup canned black beans, drained and rinsed
2 (3-ounce) cans chopped green chiles
1/2 red bell pepper, diced
1 1/2 cups plain non-fat yogurt
2 teaspoons ground cumin
1/2 teaspoon crushed oregano
1 cup shredded low-fat cheddar cheese
- Mix toegether all ingredients well and turn into a greased 1 1/2-quart baking dish. Cover and refrigerate if made the day ahead.
- Bake in a preheated 350°F (175°C) oven, uncovered for 20 to 30 minutes, or until heated through.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.