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CHILLI PIE WITH RICE CRUST

2 tsp. olive oil
1/2 c. each diced onion and
bell pepper
1 garlic clove, minced
6 oz. drained red kidney beans
5 oz. cooked ground beef,
crumbled
1 c. canned tomatoes, chopped
1/4 tsp. each chili powder,
crushed red pepper
2 oz. Cheddar cheese, shredded

Crust:
2 c. cooked rice
1 oz. Cheddar cheese, shredded
1 egg, beaten
dash of salt

Crust: Spray 9-inch pie plate with nonstick spray. In
bowl combine all ingredients for crust. Press mixture over
bottom and up sides of pie plate. Bake until lightly browned,
20 to 25 minutes, oven at 425 degrees, reduce heat to 350 degrees.
Filling: In 8-inch skillet heat oil on high; add onion,
bell pepper and garlic; saute until onion is translucent. Stir
in remaining ingredients, except cheese. Cook until liquid is
reduced by half. Spoon into crust. Bake until firm. Sprinkle
with cheese. Bake until melted. Remove; let cool 5 minutes.
Serve.

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