1 cup Raw Rice
1 cup No Fat Plain Yogurt
1 To 2 tbsp Chopped Fresh Cilantro (see note)
1/4 c Tomantillo (green) Taco Sauce
1 Onion, sliced x several/many cloves of Garlic, minced
1 Splash of White Wine
2 c Frozen or Canned Corn thawed/drained
1 4oz can of sliced Black Olives, drained
1 med Zucchini, sliced
1 14 oz (approx) can of Chili Spiced Beans (see note)
1 ripe Tomato, seeded and 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.
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.
Chile Bean Casserole