Brown Rice and Bean Bake

(from saymyname’s recipe box)

Source: Better Homes and Gardens

Serves 4 people

Categories: Beans (Round), Casserole, Main Dish, Rice, Tex-Mex, Vegetarian

Ingredients

  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 1/2 cups cooked brown rice
  • 1 (10 1/2 ounce) can condensed vegetarian vegetable soup
  • 1 cup shredded cheddar cheese or 1 cup monterey jack cheese
  • 2 eggs, beaten
  • 1/2 cup crushed tortilla chips
  • salsa

Directions

  1. In a saucepan, cook the onion and garlic in hot oil over medium heat until tender.

  2. Add in chili powder, cumin, and salt; stir/cook for 1 minute; remove from heat.

  3. Stir in beans, rice, soup, 1/2 cup cheese, and eggs.

  4. Transfer mixture to a lightly greased 9-inch pie plate.

  5. Bake, uncovered, at 350° for 35 minutes.

  6. Top with tortilla chips and remaining cheese.

  7. Bake about 5 minutes or until set.

  8. Let stand 5 minutes before serving; serve with salsa.

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