CRUST:

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

Preheat oven to 425 degrees. Spray 9-inch pie plate with nonstick 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 aside; reduce oven to 350 degrees.

FILLING:

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

In 8-inch nonstick 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 mixture into pie crust. Bake until firm, 20 to 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.