Chili Pie with Rice Crust
Contributed by Meg

This is great if you have left-overs after making spaghetti sauce or
something like that LOL.  It looks more complicated than it really is.  I
estimate for a lot of the ingredients because we like things spicy.  I also
add fresh chili peppers (make sure you pull them out before you eat it!!)
and more cheese.

Crust - 
        2 cups cooked rice
        1 ounce shredded cheddar cheese
        1 egg, beaten
        dash of salt

Filing -
        2 teaspoons olive/veg. oil
        1/2 cup diced onion
        1/2 cup diced gr. pepper
        1 clove garlic, minced
        6 ounces drained canned red kidney beans
        5 ounces cooked ground beef
        1 cup canned whole tomatoes
        1/4 teaspoon chili powder
        1/4 teaspoon crushed red pepper
        2 ounces shredded cheddar cheese

Crust- preheat oven to 425.  Spray 9" pie plate.  In bowl, combine all
ingredients.  Press over bottom and sides of pie plate.  Bake until firm
and lightly brown (20-25mins).   Remove crust and reduce temp to 350.  

Filling - In large skillet (I use our wok), heat olive oil over high heat.
Add onion, pepper and garlic.  Saute until onion is clear.  Stir in
remaining ingredients except cheese.  Reduce heat to medium and cook until
liquid is reduced by half.  Spoon into crust.  bake until firm (20-25
mins).  sprinkle with cheese and bake until melted (5 mins).  Let stand
5minutes before serving.
				  
Serves 4