Tamale Pie (Vegetarian)

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 cloves, 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. 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. 2

   In a large dutch-oven type pan, heat vegetable oil over med-high heat.

3. 3

   Add onion, garlic and green pepper to pan, stir and cook about 3 minutes or until veggies are tender-crisp.

4. 4

   Stir in tomatoes, cooked brown rice, beans, corn and seasonings.

5. 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. 6

   Sprinkle grated cheese over the top.

7. 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. 8

   Pour corn-meal topping over the grated cheese.

9. 9

   Bake in 350 degree oven for about 30 to 40 minutes or until the topping is lightly browned and the filling is bubbly.