Mexicalli Pie Recipe

Name: Mexicalli Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 (15 oz.) can red kidney beans, drained; 1 1/2 c. cooked brown rice; 1 c. shredded Cheddar cheese; 1 c. chopped onion; 3/4 c. milk; 2 beaten eggs; 1 Tbsp. olive oil; 1 tsp. ground cumin; 1 tsp. chili powder; 1/2 tsp. garlic powder; 1/4 tsp. salt

Servings: persons

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

1
In a saucepan, cook onion in hot oil until tender.
2
Stir in chili powder, cumin, garlic powder and salt.
3
Cook 1 minute more. Cool.
4
Stir in beans, rice, cheese, eggs and milk.
5
Spray a 10-inch microwave-safe pie plate with nonstick cooking spray coating.
6
Add rice mixture.
7
Microcook, uncovered, on 50% power (Medium), 22 to 24 minutes or until center is set, giving dish a quarter turn twice during cooking.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (15 oz.) can red kidney beans, drained, 1 1/2 c. cooked brown rice, 1 c. shredded Cheddar cheese, 1 c. chopped onion, and more.

Yes, Mexicalli Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexicalli Pie

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