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Mexican Rice Crust Pizza

I.am.Vegetarian's picture
Ingredients
  Brown rice 3 Cup (48 tbs)
  Pinto beans 1 Cup (16 tbs), cooked (About 1/2 Cup Dry)
  Mozzarella cheese 6 Ounce, well chilled
  Monterey jack cheese 8 Ounce, well chilled
  Eggs 2 Small, slightly beaten
  Canned tomatillos 14 Ounce, drained (1 Can, Mexican Variety)
  Onion 1 Small, cut into 1-inch pieces
  Garlic 2 Clove (10 gm)
  Canned whole green chilies 7 Ounce, rinsed and seeded (1 Can)
  Fresh coriander 1 Bunch (100 gm)
  Salt 1⁄2 Teaspoon
  Brown sugar 1⁄2 Teaspoon
  Crushed red pepper 1⁄2 Teaspoon
Directions

GETTING READY
1. Pre-heat the oven to 375°F.
2. With a shredder, or in a food processor using the shredding blade, lightly shred the mozzarella and Monterey jack cheeses separately. Keep aside.
3. In a large bowl, toss together the cooked brown rice, 1 cup shredded mozzarella cheese and 2 eggs.
4. In a blender or food processor, blend the tomatillos, onion, garlic, green chiles, coriander, salt and brown sugar to a smooth paste.
5. Add the crushed red pepper to the sauce. Keep aside.
6. Take a 9 x 13-inch baking pan and grease it.
7. Layer the rice mixture at the bottom evenly.
8. Next, layer with the beans and then the sauce.
9. Top with the remaining mozzarella and all of the Monterey Jack cheese.
10. Place any pizza toppings that you want.

MAKING
11. In the oven, bake for 40 minutes.

SERVING
12. Serve hot, cut into squares.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Dish: 
Pizza
Restriction: 
Vegetarian
Ingredient: 
Rice
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
6

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