Bean and Rice Bake

This recipe is so simple and fast I can't believe I never tried it before recently, and many people probably have their own version, but maybe you'll get some ideas from it anyway.

Rice (we use Texmati Brown) - make the typical amount, 2 cups cooked
Favorite salsa (we use Pace)
Cottage Cheese
2 cans of beans (we use one black and one pinto)
Can of diced Tomatoes with Green Chilies
Grated cheese (mexican blend or cheddar) - enough to sprinkle on top

1 Cook the rice well ahead of time and let it sit out until cool and mostly dry (brown rice tends to hold it's moisture too well and the dish can be soggy)

2 In a large mixing bowl combine rice, about 3/4 C salsa, 3/4 C cottage cheese, all drained beans, and the can of drained tomatoes/chilies. Mix well.

3 Spread in large baking dish and sprinkle with cheese.

4 Bake at 320 deg for 30 minutes or until cheese is well melted and dish is heated through.

We added the tomatoes and chilies recently to give it a bit more kick...you can also just use spicier salsa and add a little more of it. Other variations include different beans (kidney, garbanzo) a little sour cream flavored with taco spice or chili powder. The only thing to keep in mind is that the ratio of dry to wet needs to be maintained...too wet is not yummy and I'm sure too dry is not delicious as well.