1 c. chopped onion
1 tbsp. olive oil or cooking oil
1 to 2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. garlic powder
1/4 tsp. salt
1 (15 oz.) can red kidney beans, drained
1 1/2 c. cooked brown rice
1 c. shredded Cheddar cheese
3/4 c. milk
2 beaten eggs

In a saucepan cook onion in hot oil until tender. Stir in chili powder, cumin, garlic powder, and salt. Cook 1 minute more. Cool. Stir in beans, rice, cheese, milk, and eggs. Micro-cook, uncovered, on 50% power (Medium) for 22 to 24 minutes or until center is just set, giving dish a quarter turn twice. (Or, bake, uncovered, in a 350 degree oven about 25 minutes or until center is just set.) Let stand 10 minutes. Garnish with chopped green sweet pepper and serve with salsa, if desired. Makes 6 servings.