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Ingredients
- *Note - recipe amount is for a 9 inch pie plate - amounts in () are for 8 inch pie plate
- 4 (3) eggs, divided
- 2 (1 1/2) C cooked instant brown rice
- 1 C (4 oz) (3/4 C - 3 oz) shredded cheddar cheese
- 4 oz can (3 oz) chopped green chilies
- 12 oz (8 oz) evaporated milk
- 2 (1 1/2)T chopped green onions
- 1/2 (3/8)tsp cumin
- shredded lettuce
- olives
- prepared salsa
Preparation
Step 1
- Beat 1 egg; add rice and stir until combined; press rice firmly on bottom and up sides of a 9 (8) inch pie plate
- Microwave on 50% (med) until set - about 3 - 4 min.
- Sprinkle with about 3/4 of the cheese and chilies
- In 1 quart glass dish, combine remaining eggs, milk, onion, cumin and microwave at 75% (med high) until hot, about 4 min., STIRRING 4 times
- Pour into rice crust, covering loosely with wax paper
- Invert a plate in microwave; place pie plate on that; microwave at 75% until center is almost set - about 10 -12 min.; rotating after 5 min if there is no turntable
- Uncover; let stand 10 min.; top with remaining cheese, salsa, olives; arrange lettuce around outside edge