1 (16-ounce) package frozen rice and vegetable pilaf blend
2 tablespoons all-purpose flour
1 (12-ounce) can evaporated skimmed milk
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon hot sauce
3 ounces light process cheese product, cubed (about 2/3 cup)
1 (15-ounce) can kidney beans, drained
Butter-flavored vegetable cooking spray
1/4 cup fine, dry breadcrumbs
1/4 teaspoon chili powder
How to Make It
Cook rice blend according to package directions; drain and set aside.
While rice blend cooks, combine flour and 1/2 cup milk; stir until smooth. Combine flour mixture, remaining 1 cup milk, salt, pepper, and hot sauce in a medium saucepan; stir well. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat and add cheese; stir until cheese melts.
Combine rice blend, cheese mixture, and beans in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Combine breadcrumbs and chili powder; sprinkle over rice mixture. Coat with cooking spray and microwave at HIGH 9 minutes or until thoroughly heated.
Bake this recipe in a regular oven at 350° for 25 minutes.
Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook