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A brown rice crust gives this meat pie added nutrition. It's a fun and different way to serve chili.—Denise Kilback, Balgonie, Saskatchewan
TOTAL TIME: Prep: 25 min. Bake: 40 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Bake: 40 min.
MAKES: 4 servings


  • 2 cups cooked brown rice
  • 1/4 cup shredded cheddar cheese
  • 1 egg, beaten
  • 1 teaspoon vegetable oil
  • 1/2 pound ground beef
  • 1/4 cup each finely chopped celery, onion and green and sweet red pepper
  • 1 garlic clove, minced
  • 1 cup canned diced tomatoes, drained
  • 1/2 cup canned kidney beans, rinsed and drained
  • 1/4 teaspoon chili powder

Nutritional Facts

1 each: 302 calories, 10g fat (4g saturated fat), 88mg cholesterol, 241mg sodium, 33g carbohydrate (4g sugars, 5g fiber), 18g protein.


  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.
  2. 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.
  3. 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.
Originally published as Chili Rice Pie in Taste of Home Ground Beef Cookbook 1999, p262

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