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 (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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
Preparation
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.
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.
Bake 30 to 35 minutes or until crust is golden brown.
