Mexican Rice and Bean Bake

This one is from the Betty Crocker's Eat and Lose Weight Cookbook. Per Dave, it doesn't make it into the personal cookbook collection, but it will be worth having again. It's a nice change of pace....

Ingredients:
2 Cups cooked brown rice
1/4 Cup Egg Beaters
1 1/2 Cups Salsa
1 Cup Shredded Cheddar Cheese
1 teaspoon Chili powder
1 can Pinto beans, drained

Directions:
Heat oven to 350 degrees and spray an 8x8 baking dish with cooking spray. Mix Rice, Egg beaters, 1/2 cup salsa, 1/2 cup cheese, and chili powder. Press Rice mixture into bottom of baking dish. Mix Pinto Beans and remaining salsa then pour on top of the rice mixture. Top with remaining cheese and bake for 30 minutes.