Ingredients
- 1 tsp. olive oil
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 3 garlic cloves, minced
- 5 cups cooked rice
- 1 can garbanzo beans, rinsed and drained
- 1 can sliced pitted ripe black olives
- 3 cups shredded cheddar cheese, divided
- 1 cup ricotta cheese
- 1/4 cup sour cream
- 1 1/2 tsp. chili powder
- 1 cup thick and chunky salsa, divided
Directions
Preheat oven to 350 degrees F. In medium nonstick skillet, heat oil over medium heat. Add onion, green pepper, and garlic; cook and stir 3 minutes or until tender.
In large bowl, combine onion mixture, rice, beans and olives. In medium bowl, combine 2 1/2 cup of the cheddar cheese, ricotta cheese, sour cream and chili powder; mix well.
Spread half of rice mixture in greased 9x13 inch baking pan. Top with half of cheese mixture; spread evenly over rice. Drizzle with half of salsa. Repeat layers.
Bake 30-35 minutes or until heated through. Sprinkle with remaining 1/2 cup cheddar cheese. Bake 2-3 minutes longer or until cheese is melted.
By Robin from Washington, IA
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