Creamy Salsa Bean and Rice Bake

Yield: Makes 4-6 servings

Ingredients:

2 tablespoons Crisco® All-Vegetable Shortening OR 2 tablespoons Crisco® All-Vegetable Shortening Sticks
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 freshly ground black pepper
1/2 teaspoon chili powder
1/2 cup shredded cheddar cheese
Green bell pepper slices (optional), for garnish

Preparation Directions:

1. Heat oven to 350°F. Spray a 2-quart casserole with no-stick cooking spray.

2. Melt all-vegetable shortening 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 350°F for 35 minutes or until bubbly. Sprinkle with shredded cheddar cheese. Garnish with green bell pepper.