Title: South of the Border Pie
Categories: Casserole Vegetable
Yield: 6 Servings
| 1 | c | Onion, chpd |
| 1 | tb | Oil |
| 1 | ts | Chili powder, up to 2t |
| 1 | ts | Cumin |
| 1/2 | ts | Garlic powder |
| 1/4 | ts | Salt |
| 15 | oz | Cn red kidney beans, drained |
| 1 1/2 | c | Cooked brown rice |
| 1 | c | Cheddar cheese, shredded |
| 3/4 | c | Milk |
| 2 | x | Eggs, beaten |
In saucepan, cook onion in oil. Stir in chili powder, cumin, garlic, and
salt. Cook 1 min. Cool. Stir in beans, rice, cheese, milk, and eggs.
Spray a 10" microwave-safe pie plate with nonstick spray. Add rice mixture.
Cook, uncovered, 50% power, 22-24 mins or until center is just set, giving
dish a quarter turn, twice. Let stand 10 mins. Garnish with chopped green
pepper and serve with salso if desired.