Рецепт Ixamitl Ricepan. Калорийность, химический состав и пищевая ценность.

Ингредиенты Ixamitl Ricepan

This really should be called rice, bean, and corn casserole, but that’s far too long for a name. 1 15oz can corn, drained 1 15oz can black beans, rinsed and drained 1 cup sour cream 1 cup tomato salsa 1 cup (4oz) shredded Colby cheese 3 cups (12oz) shredded Monterey Jack cheese 1 can (10oz) diced tomatoes with green chilies, with juice 2 cups cooked rice ¼ tsp ground black pepper 1-2 green onions, diced Preheat oven to 350F. Grease a 2.5-3 quart casserole dish. Reserve 2 cups of shredded Monterey Jack cheese, and combine everything else in a large bowl. Pour the mixture into the casserole dish and use a spoon to even it out. Cover with the reserved cheese, and bake for 30-35 minutes. Makes 4-6 servings. “Popular as a dinner entrée in the Ixamitl Plains, the Ixamitl ricepan has hundreds of regional and family variations. Varied as it may be, the dish is often seen as a great unifier in a culture heavily stratified by social hierarchy. Philosophers and wealthy politicians may use rare spices or finer cheeses, but its basic ingredients and ease of cooking have made it a traditional meal for all Ixamitl people. At Ixamitl wedding celebrations, it is common for the couple’s close friends and family to spend the previous day cooking enough Ixamitl ricepan to feed everyone at the celebration to come.