Chili Bean Casserole

Ingredients

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

Directions
Preheat oven to 350 °F. Put rice on to cook. Mix yogurt with cilantro and taco sauce. Set aside. "saute" onions and garlic in wine till soft. In a casserole dish spritzed with pam layer: corn, cooked rice, olives, zucchini, onion/garlic. Pour beans over all. Cover and cook in 350 oven for 30 minutes or until heated thoroughly. Sprinkle tomatoes over top and drizzle with yogurt mixture. Serve. Notes: buy fresh cilantro, wash, dry completely, chop and freeze spread out on a piece of wax paper. Store in a zip lock baggie and then you can have fresh cilantro anytime. I bought the grocery store brand of "mexican style chili beans." they have little/no fat in them. Variations: scallions: shredded lettuce on top with tomato, mushrooms sauted with onions, etc.