South-Of-The-Border Pie

• 1 c. chopped onion
• 1 Tbsp. olive oil
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. garlic powder
• 1/4 tsp. salt
• 1 (15 oz.) can kidney beans, drained
• 1 1/2 c. cooked long grain rice
• 1/2 c. shredded Cheddar cheese
• 1/2 c. shredded Monterey Jack cheese
• 3/4 c. skimmed evaporated milk
• 2 beaten eggs
• 1 hot pepper, finely chopped (optional)

1. In a skillet, cook the onion in hot oil until tender.
2. Stir in chili powder, cumin, garlic powder and salt.
3. Cook 1 minute more. Cool.
4. Stir in beans, rice, cheese, milk, eggs and hot pepper. Spray a 10-inch pie plate with Pam.
5. Put rice mixture in pie pan. Bake, uncovered, at 350u0b0 for 25 minutes or until center is set. Serve with salsa, if desired.

onion, olive oil, chili powder, ground cumin, garlic powder, salt, kidney beans, rice, cheddar cheese, shredded monterey jack cheese, milk, eggs, hot pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=650559 (may not work)