Shelly's Recipe

SOUTH OF THE BORDER SKILLET

Category: Rice/Risotto

1 cup onion, chopped
1 tbsp oil
2 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp salt
1 can kidney beans, drained
1 1/2 cups cooked brown rice
1 cup shredded cheddar
3/4 cup milk
2 eggs, beaten

In an oven proof skillet, saute the onion in oil. Stir in the spices and salt. Cook for a minute. Add the beans, rice, cheese, milk and then eggs. Mix to combine. Bake at 350 for about 25 minutes or until the center is set. Serve with salsa.