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Source: USA Rice Federation

South-of-the-Border Lasagna
Layers of rice take the place of the noodles in this cheese-filled, bean casserole. The crunchy topping makes it extra inviting!
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Serves: 8
Prep Time: 15 minutes
Cook Time: 20 minutes
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1 1/2 cups sour cream
1 1/2 cups jarred salsa (use your favorite)
Vegetable cooking spray
6 cups cooked rice
3 cups shredded Cheddar cheese
One 15 - to 16-ounce can black beans, drained and rinsed
2 cups crushed tortilla chips

Preheat the oven to 350°F. Lightly coat a 13-by-9-inch baking dish with cooking spray.

In a mixing bowl, stir together the sour cream and salsa and set aside.

Spread 3 cups of the rice in the bottom of the dish and top with half of the sour cream mixture. Scatter 1 1/2 cups of the cheese over the casserole and top with the beans, the remaining rice, and the remaining sour cream mixture. Bake for about 15 minutes.

Meanwhile, toss the crushed tortilla chips with the remaining 1 1/2 cups of cheese. Remove the casserole from the oven and sprinkle the chips mixture over the top. Bake for about 5 minutes longer, or until the cheese melts and the casserole is bubbling and heated through. Serve hot.

Per Serving: 506 calories; 25 g fat; 1252 mg sodium; 52 g carbohydrate; 4 g fiber; 18 g protein

Courtesy "Rice to the Rescue!" contest winner: Catherine J. Heimbach

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