2 c. cooked rice
1 oz. Cheddar cheese, shredded
1 beaten egg
Dash salt

FILLING:

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

To prepare crust: Preheat oven to 425 degrees. Spray a 9 inch pie plate with nonstick cooking spray. In bowl, combine all ingredients to crust; press mixture over bottom and up sides of pie plate. Bake until firm and lightly browned, 20-25 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees.

To prepare filling: Heat oil over high heat in an 8 inch nonstick skillet. Add onion, bell pepper and garlic and saute until onion is translucent. Stir in remaining ingredients except cheese. Reduce heat to medium and cook until liquid is reduced by half. Spoon mixture into pie crust. Bake until firm, 20- 25 minutes. Sprinkle with cheese and bake until cheese is melted, about 5 minutes longer. Remove from oven and let stand for 5 minutes before cutting.