Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       cup          Raw rice
   1       cup          No fat plain yogurt
   2       Tablespoon   chopped fresh Cilantro (see note)
     1/4   cup          Tomatillo (green) taco
                        Sauce
   1                    Onion, sliced
           cloves       Several/many cloves of Garlic, minced
   1       Splash       white wine
   2       cup          Frozen or canned corn - Thawed/drained
   4       Ounces       sliced blackOlives, drained
   1       medium       Zucchini, sliced
  14       Ounces       chili
                        Spiced beans (see note)
   1       medium       Ripe tomato, seeded and Chopped

Preparation:

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