Ingredients Jump to Instructions ↓

  1. 2 cups cooked brown rice

  2. 1/4 cup shredded cheddar cheese

  3. 1 egg, beaten

  4. 1 teaspoon vegetable oil FILLING:

  5. 1/2 pound ground beef

  6. 1/4 cup each finely chopped celery, onion and green and sweet red pepper

  7. 1 garlic clove, minced

  8. 1 cup canned diced tomatoes, drained

  9. 1/2 cup canned kidney beans, rinsed and drained

  10. 1/4 teaspoon chili powder

Instructions Jump to Ingredients ↑

  1. In a bowl, combine the first four ingredients; mix well. Press onto the bottom and up the sides of a greased 9-in. pie plate; set aside. For filling, cook beef, celery, onion, peppers and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, beans and chili powder. Spoon into crust. Bake at 325° for 40 minutes or until heated through. Let stand 15 minutes before serving. Yield: 4 servings. You can also make the crust for Chili Rice Pie with 2 cups cooked white rice. Don't care for kidney beans? Use black or pinto beans instead. For a more spicy chili, sir in some finely chopped jalapeno peppers.


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