Recipe: Chili Bean Casserole (using rice, corn and zucchini, no meat)

CHILI BEAN CASSEROLE

"Here is a southwestern style casserole that was pretty good. I love anything with beans."

1 cup raw rice
1 cup fat free plain yogurt
1 to 2 tbsp. chopped fresh cilantro
1/4 cup tomatillo (green) taco sauce
1 onion, sliced
Several cloves of garlic, minced
A splash of white wine
2 cups corn kernels, canned or frozen, thawed and drained
1 (4 oz) can sliced black olives, drained
1 medium zucchini, sliced
1 (approx 14 oz) can chili spiced beans
1 ripe tomato, seeded and chopped

Preheat oven to 350 degrees F.

Put rice on to cook according to package directions.

Mix yogurt with cilantro and taco sauce. Set aside.

Saute onion and garlic in wine till soft.

In a casserole dish sprayed with PAM layer: corn, cooked rice, olives, zucchini, onion mixture. Pour beans over all.

Cover and cook in 350 degree F oven for 30 minutes or until heated thoroughly.

Sprinkle tomatoes over top and drizzle with yogurt mixture. Serve.

Makes 4 main dish servings
From: Risa G., NJ - 08-17-97