Back to Chili Rice Pie

Print Options

 
 
 Print

Chili Rice Pie Recipe

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. YIELD:4 servings

Ingredients

  • 2 cups cooked brown rice
  • 1/4 cup shredded cheddar cheese
  • 1 egg, beaten
  • 1 teaspoon vegetable oil
  • FILLING:
  • 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

Directions

  • 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.

Nutritional Facts

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