South-of-the-Border-Pie | hippieheart's Blog

This is actually a Better Homes & Gardens recipe, but one of my favorites.  It's really quick and easy ~ and I always get rave reviews with it!  The bonus is that it is low-fat, high in protein and a great veggie dish.



South-of-the-Border-Pie

aka "That Bean Dish"



1/2 C. chopped onion

2 cloves garlic, minced

1 T. olive oil or cooking oil

1 to 2 t. chili powder

1 t. ground cumin

1/4 t. salt

(1) 15oz. can red kidney beans (rinsed & drained)

1 1/2 C. cooked brown rice

1 C. shredded cheddar cheese

3/4 C. milk

2 beaten eggs



1. Preheat oven to 350.  Cook rice, following standard rice recipe.

2. In a saucepan, cook onion & garlic in hot oil til tender but not brown.  Stir in chili powder, cumin & salt.  Cook 1-minute more.  Cool.  Stir in beans, cooked rice, cheese, milk and eggs.

3. Spray 10-inch pie plate or quiche dish w/ nonstick coating spray.  Spoon mixture into pie plate.  Bake, uncovered at 350 degrees, for about 25 minutes or until the center is set.  Let stand 10 minutes.  I recommend serving w/ a side of sour cream and salsa.  Makes 6 main-dish servings.