1 bell pepper, chopped
1 celery stalk, chopped
2 cups onion, chopped
1 jalapeno pepper, chopped
1 seven-ounce can mushroom “pieces”
1 ten-ounce can rotel diced tomatoes with chilies
1 teaspoon Tony Chachere’s “More Spice”
1 tablespoon cajun shake
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
1 and ½ pounds ground meat
1 cup uncooked rice
2 ready-made piecrusts
2 ready-made roll out piecrusts

In a skillet, sauté the bell pepper, celery, onion and Jalapeno in the olive oil for about fifteen minutes. Then add the meat and cook until the meat is browned.

Drain the juice from the meat. Drain the juice from the tomatoes and mushrooms. Add the tomatoes, mushrooms, and spices to the meat and cook for about five minutes.

In a different pan cook the rice, as you would usually do, then add the rice to the mixture and stir in well. Place mixture in a ready-made piecrust and cover with ready-made roll out piecrust. Pinch to seal edges.

Bake in preheated oven at 380°F approximately 40 minutes, until brown. Makes 2 pies.

Options: Adjust spices according to your taste. Instant rice can be substituted, if desired.

Submitted by: "Buddy" C.R.Rice