I hope this is the receipe you are looking for.  I love this one.  I ususally double the receipe and put one pie in the freezer after you fill it and before you cook it with the filling.  It freezes well and it makes a quicker meal if the first half is already done.

                                   Chili Pie With Rice Crust

Crust:

2 cups cooked rice

1 egg, beaten

1 oz. Shredded Cheddar Cheese

Dash of Salt

Filling:

2 teaspoons olive or vegetable oil

1/2 cup diced onion

1/2 cup diced green pepper

1 garlic clove, minced

6 oz drained canned red kidney beans

5 oz cooked ground beef, crumbled

1 cup canned whole tomatoes, chopped

1/4 teaspoon chili powder

1/4 teaspoon crushed red pepper

2 oz Shredded Cheddar Cheese.

Preheat oven to 425.  Spray 9" pie plate with nonstick cooking spray.  In bowl, combine all ingrdients for crust; press mixture over bottom and up sides of pie plate.  Bake until firm and lightly browned, 20 to 25 minutes.  Remove from oven and set aside; reduce oven to 350.

In 8" nonstick skillet, heat oil over high heat; add onion, bell pepper, and garlic.  Saute until onion is translucent.  Stir in remaining ingredients except cheese.  Reduce heat to medium and cook until liquid is reduced by half.  Spoon mixture into pie crust. (this is were I cool the other pie and freeze it)  Bake until firm, 20 to 25 minutes.  Sprinkle with cheese and bake until cheese is melted, about 5 minutes longer.  Remove from oven and let stand for 5 minutes before cutting.

As I said I hope this is the receipe you were looking for.  Enjoy