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Ingredients Jump to Instructions ↓

  1. 2 cups cooked long-grain rice , cooled

  2. 1 teaspoon garlic powder

  3. 1 teaspoon onion powder

  4. 1/2 teaspoon salt

  5. 1 large egg

  6. cooking spray

  7. 1/2 cup chopped onion

  8. 1/2 cup chopped celery

  9. 1/2 cup chopped red bell pepper

  10. 1 teaspoon bottled minced garlic

  11. 3 ounces andouille sausages (about 2/3 cup) or 3 ounces kielbasa , chopped (about 2/3 cup)

  12. 3/4 cup egg substitute

  13. 1/4 cup plain fat-free yogurt

  14. 1/4 teaspoon salt

  15. 1/4 teaspoon hot pepper sauce (such as Tabasco)

  16. 2 large egg whites

  17. 1/4 cup shredded reduced-fat cheddar cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°.

  2. To prepare crust, combine rice, garlic powder, onion powder, 1/2 teaspoon salt, and 1 egg.

  3. Spread mixture into the bottom and up sides of a 9-inch pie plate coated with cooking spray.

  4. Sprinkle bottom of crust evenly with 1/4 cup shredded cheddar cheese.

  5. To prepare filling, heat a medium non-stick skillet over medium-high heat. Coat pan with cooking spray.

  6. Add onion and the next 4 ingredients (through sausage); sauté 5 minutes.

  7. Spoon mixture evenly into prepared rice crust.

  8. Combine the egg substitute, fat-free yogurt, salt, hot pepper sauce, and egg whites; stir with a whisk until well blended.

  9. Pour egg substitute mixture over sausage mixture. Sprinkle with 1/4 cup shredded cheddar cheese.

  10. Bake for 30 minutes or until the center is set. Let stand 5 minutes before serving.

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