CRUST:

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

FILLING:

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

TO PREPARE CRUST: 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 temperature to 350 degrees.

TO PREPARE FILLING: In 8-inch nonstick skillet, heat oil over high heat; 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 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.

Each serving provides: 3 protein exchanges, 1 bread exchange, 1 vegetable exchange, 1/2 fat exchange.

If pie is to be frozen for future use, let cool slightly, then wrap in plastic freezer wrap or heavy-duty foil; freeze. When ready to use, thaw in refrigerator, then proceed to bake as directed.