Mexican Rice Bake

   This recipe is from this cookbook

                                                 Published in 1997

                                               Mexican Rice Bake

1 teaspoon olive oil

1 cup chopped onion

1/2 cup chopped green bell pepper

3 garlic cloves, pressed

5 cups rice

1 can ( 15 oz) garbanzo beans, rinsed and drained

1 can ( 2 1/4 oz) sliced pitted ripe olives

3 cups ( 12 oz) shredded Cheddar Cheese, divided

1 cup ricotta cheese

1/4 cup sour cream

1 1/2 teaspoon chili powder

1 cup thick and chunky salsa, divided

  Preheat oven to 350 degrees. In medium nonstick skillet, heat oil over medium heat. Add onion, bell 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 cups of cheddar cheese, ricotta cheese , sour cream and chili powder, mix well. Spread half of the rice mixture in greased 13 x 9-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.

Yield 8-10 servings.