Mexicali Bean And Rice Pie
|Rice||400 Gram (2 Cups)|
|Water||310 Milliliter (1 1/4 Cups)|
|Beef stock||375 Milliliter (1.5 Cups)|
|Egg||1 , beaten|
|Cheddar cheese||250 Gram, grated (2 Cups)|
|Refried beans||450 Gram (1 Can)|
|Tomato pasta sauce||375 Milliliter (1 1/2 Cups)|
|Tomato||190 Gram, chopped|
|Green onions||6 , sliced|
|Sour cream||160 Milliliter (2/3 Cup)|
Oil 34cm pizza pan.
Place rice, water and stock in large pan.
Bring to boil; simmer tightly, covered, about 15 minutes or until rice is tender and liquid absorbed.
Transfer rice to large bowl; when cool, stir in egg and half the cheddar cheese.
Using wet hands, press rice mixture evenly into prepared pan; bake, uncovered, in moderate oven about 40 minutes or until browned lightly, [can be prepared ahead to this point; refrigerate overnight or freeze] Place beans in medium bowl; stir until smooth.
Spread rice base with sauce; sprinkle with half of the remaining cheese.
Spread with beans; sprinkle with half of the combined tomato and onion, then the remaining cheese.
Bake, uncovered, in hot oven about 20 minutes or until cheese melts and pie is heated through.
Top with sour cream and remaining tomato and onion.