South-Of-The-Border Pie
From the Kitchen of Char, MS
Serve with a simple tossed salad.
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 TBS. olive oil
1-2 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. sea salt
1 15-ounce can 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
In a saucepan cook onion and garlic in hot oil until
tender but not brown. Stir in chili powder, cumin,
and sea salt. Cook for 1 minute more. Cool.
Stir in beans, cooked rice, cheese, milk and eggs.
Grease 10-inch pie plate or quiche dish. Spoon mixture
into pie plate. Bake, uncovered, in a 350 degree
oven about 25 minutes or until center is set. Let
stand 10 minutes. If desired, sprinkle with chopped
green bell pepper and serve with salsa and sour cream.
Makes 6 servings.
