South-of-the-Border Pie

Came home yesterday after our anniversary day together and decided we didn't want to go out. So I opened up the pantry and the Better Homes and Gardens Easy Everyday Cooking and came up with the recipe.

We both loved it although I used Chipolte Chili Powder which was a bit hot when you use the 2 teaspoon option of the recipe.

1 medium onion, chopped ( I used red onion)
2 cloves garlic, minced ( I used the jarred minced garlic)
1 tablespoon olive oil or cooking oil ( I used Mazola)
1 to 2 teaspoon chili powder
1 teaspoon ground cumin
1 15-ounce can red kidney beans, rinsed and drained
1/1/2 cups cooked brown rice
1 cup shredded cheddar cheese ( 4 ounces)
3/4 cup milk
2 slightly beaten eggs
Green Sweet Pepper Strips (optional)
Salsa (optional)

Lightly grease a 10-inch quiche dish or pie plate. In a large saucepan cook onion and garlic in hot oil until tender. Stir in chili powder, cumin, and salt. Cook and stir for 1 minute more. Cool. Stir in beans, cooked brown rice, cheese, milk, and eggs.

Spoon the bean mixture into the prepared baking dish. Bake in a 350 oven about 25 minutes or until the center is set. Let stand for 10 minutes. If desired, sprinkle the pie with green pepper strips and serve with salsa. Makes 6 servings.