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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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When our kids were little we had a favorite tamale pie recipe that included meat. I developed this version when we were going through some tough financial times, and surprise! It became a family favorite. I nearly always doubled the recipe because left-overs never stayed around very long. I often cooked pinto beans (1/2 cup dry beans, cooked in the usual way and smunched with a potato masher) when even canned re-fried beans were a luxury. This is a frequenly requested recipe to this day. The cooking time doesn't reflect the time needed to cook the brown rice (or the dry beans if you use them). Ingredients:
1 cup brown rice |
2 cups water |
1 teaspoon salt |
1 (14 ounce) can refried beans (vegetarian style) |
1 tablespoon vegetable oil |
1 onion, diced |
1 -2 garlic clove, crushed and diced fine |
1/2 green pepper, diced |
1 (14 ounce) can diced tomatoes (or 1 14 oz. can whole tomatoes (whirl in blender to break-up tomatoes) |
1 cup whole kernel corn (frozen) |
2 teaspoons chili powder |
1/2 teaspoon ground cumin |
1/2 teaspoon paprika |
salt, to taste |
1 cup sharp cheddar cheese, grated |
1/2 cup cornmeal |
3/4 cup water |
3 tablespoons flour |
2 tablespoons vegetable oil |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
Directions:
1. Bring water to a boil, add the brown rice and 1 teaspoons salt. Bring water back to a boil, reduce heat to med-low, put a lid on the pot and cook for 45-50 minutes or until done. (I usually cook the rice early in the day.).
2. In a large dutch-oven type pan, heat vegetable oil over med-high heat.
3. Add onion, garlic and green pepper to pan, stir and cook about 3 minutes or until veggies are tender-crisp.
4. Stir in tomatoes, cooked brown rice, beans, corn and seasonings.
5. Pour bean mixture into an 8 x 8 or 9 x 9 pan. (Spray the pan with spray-release or grease the pan first.).
6. Sprinkle grated cheese over the top.
7. For corn-bread topping, in a medium bowl stir together the corn meal, water, flour, 2 T vegetable oil, baking powder and salt.
8. Pour corn-meal topping over the grated cheese.
9. Bake in 350 degree oven for about 30 to 40 minutes or until the topping is lightly browned and the filling is bubbly.
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