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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From a vegetarian cookbook of mine. The beans, rice, eggs, and cheese provide the protein while chili powder and cumin provide the kick! Serve this with a simple tossed salad. Ingredients:
1 medium onion, chopped (1/2 cup) |
2 garlic cloves, minced |
1 tablespoon olive oil or 1 tablespoon cooking oil |
1 -2 teaspoon chili powder |
1 teaspoon ground cumin |
1/4 teaspoon salt |
1 (15 ounce) can red kidney beans, rinsed and drained |
1 1/2 cups cooked brown rice |
1 cup shredded cheddar cheese (4 ounces) |
3/4 cup milk |
2 beaten eggs |
nonstick cooking spray |
chopped green pepper (optional) |
salsa (optional) |
Directions:
1. In a saucepan cook onion and garlic in hot oil till tender but not brown.
2. Stir in chili powder, cumin, and salt.
3. Cook for 1 minutes more.
4. Cool.
5. Stir in beans, cooked rice, cheese, milk, and eggs.
6. Spray a 10-inch pie place or quiche dish with nonstick coating.
7. Spoon mixture into pie place and bake, uncovered, at 350 degrees for 25 minutes or till center is set.
8. Let stand 10 minutes.
9. If desired, sprinkle with green pepper and serve with salsa.
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