Mexican Rice and Bean Bake
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INGREDIENTS 2 cups cooked rice, white or brown
1-1/2 cups salsa
1 (15-ounce) can black or pinto beans, drained
1 to 1-1/2 cups shredded Cheddar cheese
1/4 teaspoon chili powder
2 eggsHeat oven to 350 degrees. Grease an 8 x 8 x 2-inch baking dish.
Mix rice, eggs, 1/2 cup of the salsa, and 1/2 cup of the cheese; press into dish.
In same bowl, mix beans and 1 cup salsa, (and extra shredded cheese, if desired). Spoon over rice mixture and spread evenly. Sprinkle with last 1/2 cup of cheese and chili powder.
Bake, uncovered, for 30 to 35 minutes; let stand 5 minutes before serving. (Stores and reheats very well).
Makes 6 servings