1 c Onion, chpd 15 oz Cn red kidney beans, drained
1 tb Oil 1 1/2 c Cooked brown rice
1 ts Chili powder, up to 2t 1 c Cheddar cheese, shredded
1 ts Cumin 3/4 c Milk
1/2 ts Garlic powder 2 x Eggs, beaten
1/4 ts Salt
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.
Yields
6 servings