Ingredients
2/3 cup uncooked brown rice1-1/3 cups plus 4 to 5 tablespoons water, divided3/4 cup all-purpose flour3/4 teaspoon baking powder1/8 teaspoon salt2 tablespoons cold butterFILLING:1/2 pound lean ground beef (90% lean)1/2 cup chopped onion1/2 cup chopped green pepper2 garlic cloves, minced1 cup water1 envelope taco seasoning2 large eggs, lightly beaten1/4 cup minced fresh cilantro1 cup shredded reduced-fat cheddar cheese2 cups shredded lettuce2 medium tomatoes, chopped3/4 cup salsa1/2 cup fat-free sour cream
Preparation
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 12x8-in. rectangle. Press into a 13x9-in. baking dish coated with cooking spray. Bake at 400° 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.
