Beans, rice, eggs, and cheese provide the protein while chili powder and cumin provide the kick. Serve this with a simple tossed salad. Ingredients:
Salsa (cooks choice)
1 to 2 teaspoons chili powder
1-1/2 cups cooked brown rice
3/4 cup milk
1 medium onion, chopped (1/2 cup)
1 15-ounce can red kidney beans, rinsed and drained
2 beaten eggs
2 cloves garlic, minced
1 tablespoon olive oil or cooking oil
1 teaspoon ground cumin
1/4 teaspoon salt
Chopped green pepper
Nonstick spray coating
1 cup shredded cheddar cheese (4 ounces)
Steps:
1. In a saucepan cook onion and garlic in hot oil until tender but not brown. Stir in chili powder, cumin, and salt. Cook for 1 minute more. Cool. Stir in beans, cooked rice, cheese, milk, and eggs.
2. Spray a 10-inch pie plate or quiche dish with nonstick coating. Spoon mixture into pie plate. Bake, uncovered, in a 350 degree F. oven about 25 minutes or until the center is set. Let stand 10 minutes. If desired, sprinkle with green pepper and serve with salsa. Makes 6 servings.
Salsa (cooks choice)
1 to 2 teaspoons chili powder
1-1/2 cups cooked brown rice
3/4 cup milk
1 medium onion, chopped (1/2 cup)
1 15-ounce can red kidney beans, rinsed and drained
2 beaten eggs
2 cloves garlic, minced
1 tablespoon olive oil or cooking oil
1 teaspoon ground cumin
1/4 teaspoon salt
Chopped green pepper
Nonstick spray coating
1 cup shredded cheddar cheese (4 ounces)
Steps:
1. In a saucepan cook onion and garlic in hot oil until tender but not brown. Stir in chili powder, cumin, and salt. Cook for 1 minute more. Cool. Stir in beans, cooked rice, cheese, milk, and eggs.
2. Spray a 10-inch pie plate or quiche dish with nonstick coating. Spoon mixture into pie plate. Bake, uncovered, in a 350 degree F. oven about 25 minutes or until the center is set. Let stand 10 minutes. If desired, sprinkle with green pepper and serve with salsa. Makes 6 servings.