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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Rice and bean casserole from better homes and gardens Ingredients:
1/2 cup onion, chopped |
2 garlic cloves, minced |
1 tablespoon olive oil |
2 teaspoons chili powder |
1 teaspoon cumin |
1/4 teaspoon salt |
15 ounces red kidney beans, rinsed and drained |
1 1/2 cups cooked brown rice |
1 cup cheddar cheese, grated |
3/4 cup milk |
2 eggs, beaten |
Directions:
1. In a saucepan cook onion and garlic in hot oil till tender.
2. Stir in Chili powder, cumin and salt. Cook 1 minute more.
3. Stir in beans, cooked rice, cheese, milk and eggs.
4. Spray a 10 pie plate with nonstick coating. Spoon mixture into plate.
5. Bake at 350C for 25 minutes or till the centre is set. Let stand 10 minute.
6. OPTIONAL: Sprinkle with sweet pepper and serve with salsa.
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