This is a delicious pie that is inspired by our family Nacho Night; when we gather to munch out on an easy dinner and watch movies. It is spicy but not too hot and sure to please. But you will have to bake several because everyone will want their own as they proclaim its not yo pie its mine
20 minute prep and 25 minutes baking, makes 1 pie, serves 4-6 normal folks or 1-2 hungry bikers
2 tablespoons Smart Balance, or butter
1 medium onion, chopped
2 chipotle peppers packed in adobo sauce, minced
5 cloves garlic, minced
1/3 cup jasmine rice
1 (15.8-ounce) can of Crowder peas, drained and rinsed
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup water
2 cups shredded Cheddar cheese
Preheat oven to 350 degrees F.
In medium sauté pan over medium high heat melt the Smart Balance, or butter. Add the onions and sauté for 3 to 5 minutes. Add the chipotle peppers and garlic or until onions begin to brown.
Add the rice and crowder peas and stir well. Add the cumin, salt, black pepper and water, stir well. Bring to a boil, reduce the heat to low and cover, cook for 15 minutes or until the rice is tender and all the liquid is absorbed.
Transfer the mixture to the piecrust and cover with the cheese, bake for 20 to 25 minutes or until the cheese is lightly browner and the crust is golden brown.
Makes 1 pie.
Recipe and photograph copyright Bill Hufnagle 2010.
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