Friday, October 4, 2013

South-of-The-Border-Pie




          Well..here we are again. Another week has come to an end. It's been cold and sunny and I've got no complaints about that. The hens are loving this weather and running around like crazy in the chicken run. My husband had a few days off this week and we spent it running errands and getting some things done around the house. This weekend will be filled with laundry, apple butter making, biscuit baking to go along with the apple butter making, and various other bakes to get us taken care of for the weekend. Do you have any special plans?

This recipe I am sharing with you is basically a crust less quiche that can be served for lunch or dinner. We love it and have it often. It's an easy recipe to bring together and budget friendly on top of that. Feel free to toss in any left over meat or chicken you might have but it really doesn't need it. Serve it with freshly baked bread and a salad and you are good to go.

Happy Weekend!

South of the border pie

1/2 cup Chopped Onion
2 Garlic Cloves,minced
1 TBS Olive oil or Vegetable oil
1-2 tsp. Chili Powder
1 tsp. Ground Cumin
1/4 tsp. Salt
1-15 ounce can Red Kidney Beans,drained and rinsed
1-1/2 cups cooked Brown Rice
1 cup shredded Cheddar Cheese
3/4 cup Milk of choice
2 Beaten Eggs

Preheat oven to 350 or 180 celsius. Grease a 10-inch pie or quiche dish with nonstick spray and set aside.

In a large frying pan or saucepan,cook onion and garlic in the oil over medium heat until tender but not brown. Stir in chili powder,cumin, and salt. Cook one minute more and remove from heat. Stir in beans,cooked rice,cheese,milk, and eggs until thoroughly combined.

Spoon mixture into prepared dish. Bake uncovered for 25 minutes or till the center is set. Let stand for 10 minutes. Serve warm.

Yield: 6 main-dish servings
Source: Better Homes and Gardens New Cook Book