Chili Bean Casserole

Ingredients

 * 1 cup raw rice
 * 1 cup no-fat plain yogurt
 * 1 to 2 tbsp chopped fresh cilantro
 * ¼ cup tomatillo (green) taco sauce
 * 1 onion, sliced
 * several / many cloves of garlic, minced
 * 1 splash of white wine
 * 2 cup frozen or canned corn thawed / drained
 * 1 x 4 oz can of sliced black olives, drained
 * 1 medium zucchini, sliced
 * 1 x 14 oz (approx) can of chili-spiced beans
 * 1 ripe tomato, seeded and chopped

Directions

 * 1) Preheat oven to 350°F.
 * 2) Put rice on to cook.
 * 3) Mix yogurt with cilantro and taco sauce.
 * 4) Set aside.
 * 5) Sauté onions and garlic in wine till soft.
 * 6) In a casserole dish spritzed with PAM layer: corn, cooked rice, zucchini, onion / garlic.
 * 7) Pour beans over all.
 * 8) Cover and cook in 350°F oven for 30 minutes or until heated thoroughly.
 * 9) Sprinkle tomatoes over top and drizzle with yogurt mixture.
 * 10) Serve.

Variations
Add:
 * scallions
 * shredded lettuce on top with tomato
 * mushrooms sautéed with onions, etc.