| CREAMY SALSA BEAN AND RICE BAKE |
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Prep time: 10 minutes Bake time: 35 minutes 4-6 servings2 tablespoons CRISCO all-vegetable shortening or 2 tablespoons CRISCO Stick 1 medium onion, chopped 1/2 cup uncooked long grain rice 1 15-1/2 ounce can red kidney beans, rinsed and drained 1/2 cup prepared salsa 3/4 cup water 1 cup creamed cottage cheese 1 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon chili powder 1/2 cup shredded Cheddar Cheese Optional garnish: green pepper slices Preheat oven to 350ºF. Spray a 2-quart casserole with Crisco No Stick Cooking Spray. Melt Crisco in a medium skillet. Sauté onion and rice until onion is tender, about 5 minutes. Remove from heat; stir in beans, salsa, water, cottage cheese, salt, pepper and chili powder. Spoon into prepared casserole dish; cover with tight fitting lid or foil. Bake at 350ºF for 35 minutes or until bubbly. Sprinkle with shredded Cheddar cheese. Garnish with green pepper. |
