Spicy Mexican Rice Pie

Ingredient

  • ½ quantity Chicken and lemon risotto
  • 310g can corn kernels, drained
  • 375g jar medium thick ‘n’ chunky tomato salsa
  • 2 tablespoons finely chopped fresh coriander
  • 3 eggs, lightly beaten
  • ½ cup grated cheddar
  • 200g grape tomatoes, quartered
  • 1 avocado, cut into 1cm pieces
  • 1 green onion, thinly sliced
  • 1 tablespoon lime juice
  • ¼ x 200g packet corn chips, lightly crushed
  • Extra fresh coriander leaves, to serve

 Recipe

  1. Preheat oven to 190°C/170°C fan-forced. Place a baking tray in oven. Grease a 6cm-deep, 24cm round springform pan. Line base and sides with baking paper.
  2. Place risotto, corn, salsa, coriander and egg in a bowl. Season with salt and pepper. Stir until just combined. Spoon mixture into prepared pan. Using the back of a spoon, press rice mixture to compact. Sprinkle with cheese. Bake for 50 minutes or until set and crisp around the edges. Stand in pan for 10 minutes. Carefully remove pie from pan and place on a plate.
  3. Meanwhile, combine tomato, avocado, onion and lime juice in a bowl. Season with salt and pepper.
  4. Top pie with avocado mixture, corn chips and coriander. Serve.
  • Nutrition: (per serve) 2496kJ; 24.4g fat; 10.5g sat fat; 31.4g protein; 58.4g carbs; 5.3g fibre; 161mg chol; 1123mg sodium.


Choose A Format
Personality quiz
Series of questions that intends to reveal something about the personality
Trivia quiz
Series of questions with right and wrong answers that intends to check knowledge
Poll
Voting to make decisions or determine opinions
Story
Formatted Text with Embeds and Visuals
List
The Classic Internet Listicles
Countdown
The Classic Internet Countdowns
Open List
Submit your own item and vote up for the best submission
Ranked List
Upvote or downvote to decide the best list item
Meme
Upload your own images to make custom memes
Video
Youtube, Vimeo or Vine Embeds
Audio
Soundcloud or Mixcloud Embeds
Image
Photo or GIF
Gif
GIF format