South of the Border Pie
Submitted by lsking
Crustless Mexican rice and bean pie with kidney beans, brown rice, cheddar, eggs, and cumin. A vegetarian microwave casserole that sets up like a savory custard in 30 minutes.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minNo crust, no oven, no problem.
This crustless pie combines kidney beans, cooked brown rice, cheddar cheese, eggs, and milk into a cumin-spiced filling that sets up in the microwave like a savory custard.
It’s a complete protein in every slice, with the beans and rice doing the classic complementary pairing, and cheddar cheese binding everything into a sliceable wedge.
The microwave at half power cooks it gently and evenly, giving you a set center without rubbery edges.
Kitchen Tips
- Cook at 50% power, not full blast. Full power cooks the edges before the center sets, leaving you with a rubbery ring and a liquid middle.
- Give the plate a quarter turn twice during cooking. Most microwaves have hot spots, and turning ensures even cooking.
- The 10-minute standing time is not optional. The residual heat finishes cooking the center. Cut into it too early and it’ll be runny.
- Use leftover brown rice to make this even faster. Day-old rice actually works better because it’s drier and absorbs the egg custard more evenly.
- Serve with salsa on the side for a hit of acidity and freshness that wakes up every bite.
Ingredients
Directions
In saucepan, cook onion in oil.
Stir in chili powder, cumin, garlic, and salt.
Cook 1 min. Cool. Stir in beans, rice, cheese, milk, and eggs. Spray a 10” microwave-safe pie plate with nonstick spray. Add rice mixture. Cook, uncovered, 50% power, 22 to 24 minutes or until center is just set, giving dish a quarter turn, twice. Let stand 10 mins. Garnish with chopped green pepper and serve with salso if desired.
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