Creamy Salsa Bean and Rice Bake
INGREDIENTS
  • 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
DIRECTIONS
  1. Preheat oven to 350ºF. Spray a 2-quart casserole with Crisco No Stick Cooking Spray.
  2. 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.
  3. Bake at 350ºF for 35 minutes or until bubbly. Sprinkle with shredded Cheddar cheese. Garnish with green pepper.