Vegetarian Southern Johnny Squares

• 13 cup brown rice
• 23 cup vegetable broth
• 12 cup chopped green pepper
• 1 tablespoon finely chopped onion (I usually hydrate 1 TB dried onions)
• 2 tablespoons all-purpose flour
• 4 tablespoons butter, divided
• 34 teaspoon chili powder
• 14 teaspoon ground cumin
• 1 14 cups milk
• 1 cup cheddar cheese, shredded and divided into 3/4 and 1/4 c
• 1 (15 ounce) can black-eyed peas, rinsed and drained
• 1 (8 ounce) can pinto beans, rinsed and drained (or roman beans)
• 2 eggs, beaten

1. Cook the rice in the vegetable broth and 2 tbsp butter, cover and simmer until al dente, about 15-20 minutes.
2. While the rice is cooking, cook pepper and onion in the remaining 2 tbsp butter until tender in a heavy-bottom saucepan, about 10-15 minutes.
3. Stir in the flour, chili powder, and cumin.
4. Stir the milk, cook and stir until bubbly then remove from heat.
5. Stir in 3/4 cup shredded cheese and the eggs, black eye peas, the ham or ham substitute (pinto beans here), and rice.
6. Mix thoroughly.
7. Preheat the oven to 350F Grease an 8x8x2 baking pan with butter-flavor cooking spray, then pour in the mixture from the saucepan.
8. Pat it down evenly.
9. Top with the remaining 1/4 cup cheese, and bake for 30 minutes on the center rack or until set.
10. Cut into sixths.

brown rice, vegetable broth, green pepper, onion, flour, butter, chili powder, ground cumin, milk, cheddar cheese, blackeyed peas, pinto beans, eggs

Taken from www.food.com/recipe/vegetarian-southern-johnny-squares-401123 (may not work)