Ingredients:
2/3 cup uncooked brown rice
1 1/3 cups water, plus
4 -5 tablespoons water, divided
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons cold butter
1/2 lb lean ground beef
1/2 cup chopped onions
1/2 cup chopped green peppers
2 garlic cloves, minced
1 cup water
1 (1 1/4 ounce) envelopes taco seasoning
2 eggs, lightly beaten
1/4 cup minced fresh cilantro
1 cup shredded reduced-fat cheddar cheese
2 cups shredded lettuce
2 medium tomatoes, chopped
3/4 cup salsa
1/2 cup nonfat sour cream
Directions:
In a small saucepan, bring rice and 1-1/3 cups water to a boil. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender and water is absorbed.
Meanwhile, in a large bowl, combine flour, baking powder and salt; cut in butter until crumbly. Stir in enough remaining water to form a soft dough. On a floured surface, roll dough into a 12-in. x 8-in. rectangle. Press into a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Bake at 400F for 13-15 minutes or until very lightly browned.
For filling, in a large nonstick skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Add water, taco seasoning and cooked rice. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Remove from the heat. Stir in eggs and cilantro. Spread over crust.
Cover and bake for 15-17 minutes or until filling is set. Cut into squares. Top with cheese, lettuce and tomatoes. Serve with salsa and sour cream.
Servings: 8
Time preparation: 30 min.
Time total: 65 min.