Ingredients
1 cup raw rice
1 cup no fat plain yogurt
1 to 2 t chopped fresh
1 cilantro (see note)
1/4 cup tomatillo (green) taco
1 sauce
1 onion, sliced
1 several/many cloves of
1 garlic, minced
1 splash of white wine
2 cup frozen or canned corn
1 thawed/drained
1 4oz can of sliced black
1 olives, drained
1 medium zucchini, sliced
1 14 oz (approx) can of chili
1 spiced beans (see note)
1 ripe tomato, seeded and
1 chopped
Directions
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
[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.
1.80á
Servings: 4 servings
Chili Bean Casserole (Lacto) Recipe brought to you by Recipe Ideas
Categories: Bean; Casserole; Chili; Main Dish
The History of Recipes
Recipes as an idea can be found way back into ancient history, in fact as far back as the Egyptians, and maybe further still. Interesting though that is, generally, these old records were just simple pictorial instructions for food preparation.
Moving our culinary historical trip onwards, we have some interesting books from the 14th Century - a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, they are not about the curry that we all know today, but instead recipes for the types of meals prepared for the wealthy. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab cuisine, including coriander, basil and rosemary. The introduction of these new culinary ideas was responsible for a torrent in publications on food, the majority of which are kept safe in private libraries. The TV revolution brought us TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Chili Bean Casserole (Lacto) recipe.
