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Rice, Bean & Veggie Custard Bake

With eggs, beans, and rice, this hearty dish supplies enough protein to make a very satisfying entree. For convenience, layer the dish ahead of time and refrigerate it overnight. The next day, allow a little more time to bake the refrigerated casserole.

Cooking spray
6 eggs
1 cup (4 oz.) shredded reduced-fat Monterrey Jack cheese
3 cups cooked rice (1 cup raw)
1 jar (16 oz.) thick and chunky red salsa, divided

1 can (15 oz.) red kidney or black beans, drained and rinsed
1 cup whole kernel corn (about 3 oz.)
1 cup chopped sweet red and/or green pepper (about 5 oz. or 1 medium)

Evenly coat 11x7x2-inch baking pan with spray. Set aside. In medium bowl, beat together eggs and cheese. Stir in rice. Pour into prepared pan. Smooth with back of spoon or gently shake pan to spread rice mixture evenly in pan. Gently spread 1 cup of the salsa over rice mixture. In medium bowl, stir together beans, corn and pepper. Evenly spoon bean mixture over salsa. Drizzle remaining 1 cup salsa over bean mixture. Bake in preheated 350° F oven until custard is puffed and begins to pull away from sides of pan and knife inserted near center comes out clean, about 55 to 60 minutes. Makes six servings.

 


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