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Cajun Beans and Rice Pot Pie

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Cajun Beans and Rice Pot Pie
  • Prep Time 30 min
  • Total Time 1 hr 5 min
  • Servings 6
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Ingredients

1 1/2
cups water
3/4
cup uncooked regular long-grain white rice
2
stalks celery, chopped
1
medium green bell pepper, chopped
1
medium onion, chopped (1/2 cup)
1
box refrigerated pie crusts, softened as directed on box
1
can (15 oz) black beans, drained, rinsed
1
can (14.5 oz) diced tomatoes with chipotle chiles, drained
1
can (6 oz) tomato paste
1
tablespoon Cajun seasoning
1/4
teaspoon Kosher (coarse) salt
1/4
teaspoon Cajun seasoning

Directions

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 In small cup or bowl, stir together salt and 1/4 teaspoon Cajun seasoning. Brush top crust lightly with water; sprinkle evenly with seasoning mixture. Cut several slits in top crust for steam to escape.
  • 5 Bake 30 to 35 minutes or until crust is golden brown.
Tips  

If you are watching sodium content, just omit the salt and use low-sodium tomato paste when you make the pie.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
(
Calories from Fat
150
)
Daily Value
Total Fat
17g
26%
(
Saturated Fat
7g
34%
,
Trans Fat
0g
)
Cholesterol
10mg
3%
Sodium
1390mg
58%
Potassium
750mg
21%
Total Carbohydrate
77g
26%
(
Dietary Fiber
8g
35%
,
Sugars
5g
)
Protein
11g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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