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.