South-Of-The-Border Pie

Name: South-Of-The-Border Pie
Ingredients: 1 c. chopped onion; 1 Tbsp. olive oil; 2 tsp. chili powder; 1 tsp. ground cumin; 1/2 tsp. garlic powder; 1/4 tsp. salt; 1 (15 oz.) can kidney beans, drained; 1 1/2 c. cooked long grain rice; 1/2 c. shredded Cheddar cheese; 1/2 c. shredded Monterey Jack cheese; 3/4 c. skimmed evaporated milk; 2 beaten eggs; 1 hot pepper, finely chopped (optional)

13 ingredients

5 steps

Ingredients

1 c. chopped onion
1 Tbsp. olive oil
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. garlic powder
1/4 tsp. salt
1 (15 oz.) can kidney beans, drained
1 1/2 c. cooked long grain rice
1/2 c. shredded Cheddar cheese
1/2 c. shredded Monterey Jack cheese
3/4 c. skimmed evaporated milk
2 beaten eggs
1 hot pepper, finely chopped (optional)

Directions

1

In a skillet, cook the onion in hot oil until tender.
2

Stir in chili powder, cumin, garlic powder and salt.
3

Cook 1 minute more. Cool.
4

Stir in beans, rice, cheese, milk, eggs and hot pepper. Spray a 10-inch pie plate with Pam.
5

Put rice mixture in pie pan. Bake, uncovered, at 350° for 25 minutes or until center is set. Serve with salsa, if desired.