1 c  Raw rice

      1 c  No fat plain yogurt

      1    To 2 T chopped fresh

           Cilantro (see note)
    1/4 c  Tomatillo (green) taco

           Sauce
      1    Onion, sliced

        x  Several/many cloves of
           Garlic, minced
      1    Splash of white wine

      2 c  Frozen or canned corn

           Thawed/drained
      1    4oz can of sliced black

           Olives, drained
      1 md Zucchini, sliced

      1    14 oz (approx) can of chili

           Spiced beans (see note)
      1    Ripe tomato, seeded and

           Chopped
  Preheat oven to 350 degrees F. Put rice on to cook. Mix yogurt with
  cilantro and taco sauce. Set aside. "Saute" onions and garlic in wine till
  soft.
  In a casserole dish spritzed with PAM layer: corn, cooked rice, olives,
  zucchini, onion/garlic. Pour beans over all. Cover and cook in 350 oven for
  30 minutes or until heated thoroughly.

  Sprinkle tomatoes over top and drizzle with yogurt mixture. Serve.
  Notes:
  Buy fresh cilantro, wash, dry completely, chop and freeze spread out on a
  piece of wax paper. Store in a zip lock baggie and then you can have fresh
  cilantro anytime.
  I bought the grocery store brand of "Mexican style chili beans." They have
  little/no fat in them.
  Variations: scallions: shredded lettuce on top with tomato, mushrooms
  sauted with onions, etc.
  Source: I made up this recipe after having something similar in a
  restaurant. The measurements are flexible
  Posted by Katherine Albitz  to the Fatfree Digest [Volume
  15 Issue 11] Feb. 11, 1995.

  Individual recipes copyrighted by originator. FATFREE Recipe collections
  copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
  SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
  Mintzias, km@salata.com.
  1.80C!