Chicken and Veggie Pie

This is a family favorite and especially easy to double and freeze....

Chicken and Veggie Pie
from Rachel Ray November 2007

4 servings

Ingredients:
2/3 cup rice
3 tablespoons EVOO
1/4 cup grated parmesan cheese
1 large egg, slightly beaten
pepper
1 onion, finely chopped
1 red bell pepper, thinly sliced
2 cloves garlic, finely chopped
1 10oz package frozen spinach, thawed and squeezed dry
1 store-bought rotisserie chicken, meat removed and cut into 1/2 inch cubes (we usually use about 3 chicken breasts instead)
9 oz cheddar cheese, shredded (2 1/4 cups)

1. Prehead the oven to 425. In a small saucepan, combine the rice with 1 1/3 cups water. Cover and simmer over medium-high heat until the water is absorbed, 16 to 18 minutes. Let cool.
2. Brush the sides of a 9 inch pie pan with 1 tablespoon olive oil. In a medium bowl, combine the cooled rice, parmesan cheese, egg and a pinch of pepper. Using lightly oiled fingers or a rubber spatula, press the rice mixture evenly into the bottom and up the sides of the pie plate. Bake for 10 minutes. Set aside to cool.
3. In a large, heavy skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion, bell pepper and garlic and cook, stirring occasionally, until the vegetables are golden, 15 to 20 minutes. Stir in the spinach and rosemary, season with salt and pepper and cook for 5 minutes more. Remove from the heat and let cool slightly. Stir in the chicken and 1 cup of cheddar cheese.
4. Lower the oven to 375. Fill the crust with the chicken-vegetable filling, leaving a 1 inch border at the top of the crust. Sprinkle the top with the remaining 1 1/4 cups cheddar cheese. Bake until the cheese is melted and bubbling, about 30 minutes.

To Freeze:
Let cool completely, cover with plastic wrap, then aluminum foil and freeze in a resealable plastic storage bag for up to 3 months.
To Reheat:
Defrost overnight in the refrigerator. Bake in a 375 oven until heated through, about 20 minutes.