Creamy Salsa Bean and Rice Bake
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.