Gluten Free Rice And Bean Chili Pie Recipe

1/2 Tbsp olive oil
1 cup chopped onion
1 tsp chili powder
1 tsp ground cumin
1/2 garlic powder
1/4 tsp salt
1 can (15 oz) kidney beans, drained
1 1/2 cups cooked brown rice
3/4 cup shredded Cheddar cheese
3/4 cup milk
2 beaten eggs

Preheat oven to 350 degrees. Lightly oil a 10 inch pie pan.

Put the olive oil in a pot over medium heat. When hot, add the onion and stir, cooking until soft, then add the chili powder, cumin, garlic powder, and salt, stirring and cooking for 1 minute, just until fragrant.

Add the beans and rice to the pot, stirring to combine well, then stir in the cheese, milk, and eggs, mixing well.

Turn the mixture out into the prepared pie pan.

Bake (uncovered) in preheated oven for 25 minutes, until the edges are slightly brown and the center has set up (not runny).

Remove from oven and allow to rest for 15 minutes before slicing to serve.