Pinto-Cheese Casserole

Beans and rice are usually served separately in Mexico, but, occasionally the two are combined in delicious casseroles. This is quick and easy.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups cooked brown rice
• 1 (16 ounce) can pinto beans, rinsed and drained
• 1  cup  shredded cheddar cheese
• 3⁄4 cup skim milk
• 3  egg whites
• 1 1⁄2 teaspoons chili powder
• 1  teaspoon chili powder
• 1  teaspoon ground cumin
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon onion powder
• 1⁄4 teaspoon salt

Directions

1. Preheat oven to 350 degrees.
2. Lightly oil a 1-quart casserole or spray with a nonstick cooking spray.
3. In a large bowl, combine rice, beans, and cheese. Mix well.
4. In another bowl, combine remaining ingredients. Beat with a fork or wire whisk until well blended. Add to rice mixture, mixing until thoroughly combined. Place in prepared casserole. Press mixture down gently with the back of a spoon.
5. Bake uncovered, 35 minutes or until set.
6. Let stand 5 minutes before serving.