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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Beans and rice are usually served separately in Mexico, but, occasionally the two are combined in delicious casseroles. This is quick and easy. Ingredients:
1 1/2 cups cooked brown rice |
1 (16 ounce) can pinto beans, rinsed and drained |
1 cup shredded cheddar cheese |
3/4 cup skim milk |
3 egg whites |
1 1/2 teaspoons chili powder |
1 teaspoon chili powder |
1 teaspoon ground cumin |
1/2 teaspoon garlic powder |
1/2 teaspoon onion powder |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 350 degrees.
2. Lightly oil a 1-quart casserole or spray with a nonstick cooking spray.
3. In a large bowl, combine rice, beans, and cheese. Mix well.
4. In another bowl, combine remaining ingredients. Beat with a fork or wire whisk until well blended. Add to rice mixture, mixing until thoroughly combined. Place in prepared casserole. Press mixture down gently with the back of a spoon.
5. Bake uncovered, 35 minutes or until set.
6. Let stand 5 minutes before serving.
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