Chiles Rellenos Pie

1. 1

   Prepare rice as label directs, but do not add salt to water.

2. 2

   Meanwhile, with knife, split each chile lengthwise in half, but not all the way through.

3. 3

   Spoon 1 heaping tablespoon bean dip onto half of each chile; fold remaining half of chile over.

4. 4

   In medium bowl, with wire whisk or fork, mix eggs, milk, and salt until well blended.

5. 5

   Preheat oven to 325 degrees F. Spoon rice into shallow 1 1/2-quart casserole or 9 1/2-inch deep-dish pie plate.

6. 6

   Place stuffed chiles on top of rice.

7. 7

   Pour egg mixture over chiles; sprinkle with cheese.

8. 8

   Bake pie 50 minutes or until knife inserted in center comes out clean.

No additional tips available.