Buffet Rice - cooking recipe

Ingredients

1 1/2 c. raw brown rice
3 cloves garlic, minced
2 Tbsp. olive oil
3 1/2 c. shredded Monterey Jack cheese
1 c. (4 oz.) green chili peppers, seeded and chopped
1/2 c. dry black beans
1 large onion, chopped
1/2 lb. Ricotta cheese, thinned with 1/4 c. milk

Preparation

Cook rice and beans using package directions. Saute garlic and onion in oil until soft.
Mix Ricotta with 3 cups of the Jack cheese.
Layer this mixture alternately in a greased, shallow 12-cup casserole with cheese and Ricotta spread evenly over casserole.
End with rice mixture. Bake at 350\u00b0 for 1/2 hour. During the last 5 minutes, top with remaining Jack cheese and finish baking. Serves 6.