Ingredients
1 1/4
cups water
1
cup uncooked instant brown rice
1 1/2
cups picante sauce
1
cup shredded reduced-fat Cheddar cheese (4 ounces)
1/4
cup fat-free cholesterol-free egg product or 1 egg
1
can (15 to 16 ounces) pinto beans, drained
1/4
teaspoon chili powder
Preparation
Heat water to boiling in 1-quart saucepan. Stir in rice; reduce heat to low. Cover and simmer 10 minutes. Meanwhile, heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray.
Mix rice, 1/2 cup of the picante sauce, 1/2 cup of the cheese, and the egg product in medium bowl; press in bottom of baking dish.
Mix beans and remaining 1 cup picante sauce in small bowl; spoon over rice mixture. Sprinkle with remaining 1/2 cup cheese and the chili powder.
Bake uncovered 30 to 35 minutes or until cheese is melted and bubbly. Let stand 5 minutes before serving.
