Ingredients:
 

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 4 cups cooked brown rice (from about 1 1/2 cups raw)
• 8 ounces grated cheddar cheese
• 1 cup low-fat ricotta cheese
• 1 to 2 fresh jalapeøo peppers, seeded and minced, or 1 to 2 4-ounce cans chopped mild green chilies
• 1/4 cup minced fresh cilantro
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper
• Preheat the oven to 350 degrees.

Direction:

Heat the oil in a small skillet. Add the onion and saute over low heat until lightly browned.

In a mixing bowl, combine the onion with the rice and all the remaining ingredients. Stir together thoroughly. Pour the mixture into a lightly oiled, 1 1/2-quart baking casserole. Bake for 35 minutes, or until the top is golden brown and bubbly.

 
Ingredients:

• 1 tablespoon olive oil
• 1 cup chopped ripe tomatoes or 1 cup canned diced tomatoes
• 2 large scallions, chopped
• 4 cups cooked pinto beans
• l/2 cup beer
• 1/3 cup chopped fresh cilantro
• 1 jalapeno pepper, seeded and minced, or one 4-ounce can chopped mild green chilies
• Salt to taste

Direction:

Heat the oil in a large skillet. Add the tomatoes and scallions and saute over moderately low heat for 2 minutes. Add the remaining ingredients and stir together, then simmer, covered, over low heat for 30 minutes. If there's too much liquid in the skillet at this time, cook, uncovered, until it thickens up a bit. Serve hot.