Cajun Beans And Rice Pot Pie
Ingredients
- 1½ cups water
- ¾ cup uncooked regular long-grain white rice
- 2 stalks celery chopped
- 1 medium green bell pepper chopped
- 1 medium onion chopped (½ cup)
- 1 box refrigerated pie crusts softened as directed on box
- 1 can black beans drained, rinsed
- 1 can diced tomatoes with chipotle chiles drained
- 1 can 6 oz tomato paste
- 1 tablespoon Cajun seasoning
- ¼ teaspoon kosher coarsesalt
- ¼ teaspoon Cajun seasoning
Instructions
- Heat oven to 425°F.
- In 2-quart saucepan, heat water and rice to boiling.
- Reduce heat; cover and cook 9 minutes.
- Stir in celery, bell pepper and onion.
- Heat to boiling.
- Reduce heat; cover and cook about 6 minutes longer or until rice is tender and most of water is absorbed.
- Set aside.
- On lightly floured surface, roll out 1 pie crust with rolling pin until 12 inches in diameter.
- Place crust in ungreased 9- or 10-inch deep-dish pie plate; gently press in bottom and up side of pie plate.
- Do not stretch.
- In large bowl, mix beans, tomatoes, tomato paste and 1 tablespoon Cajun seasoning.
- Stir in rice mixture.
- Spoon into crust-lined pie plate.
- Top with second pie crust; seal edge and flute.
- n small cup or bowl, stir together salt and ¼ teaspoon Cajun seasoning.
- Brush top crust lightly with water; sprinkle evenly with seasoning mixture.
- Cut several slits in top crust for steam to escape.
- Bake 30 to 35 minutes or until crust is golden brown.
Notes / Tips / Wine Advice:
Healthy twist :
If you are watching sodium content, just omit the salt and use low-sodium tomato paste when you make the pie.
Nutritional Information
Calories: 500 kcal
