Cheesy Bean and Rice Casserole

Ingredients

• 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

Preparation

1. Cook rice blend according to package directions; drain and set aside.
2. 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.
3. 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.