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Chili Rice Pie

 Chili Rice Pie
A brown rice crust gives this meat pie added nutrition. It's a fun and different way to serve chili.—Denise Kilback, Balgonie, Saskatchewan
4 ServingsPrep: 25 min. Bake: 40 min.


  • 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


  • 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

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Chili Rice Pie (continued)

Editor's Note: instead. For a more spicy chili, sir in some finely chopped jalapeno peppers.
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.