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

FILLING:

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

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

To prepare Filling: In 8 inch non-stick skillet, heat oil over high heat. Add onion, pepper, and garlic. Saute until onion is translucent. Stir in remaining ingredients, except cheese. Reduce heat to medium and cook until liquid is reduced by half. Spoon into pie crust. Bake until firm, 20 to 25 minutes. Sprinkle with cheese and bake 5 minutes longer. Remove from oven and let stand for 5 minutes before cutting. Pie may be frozen for later use; cool slightly and wrap in plastic freezer wrap. When ready to use, thaw in refrigerator, then proceed to bake as directed.