Savory Sweet Potato & Rice Pie
A cross between a quiche and a pie, this savory dish bakes in a hot oven to an irresistible golden brown. Cheesy, peppered with delicious bites of sweet potato, it’s a unique dish you’ll turn to again and again.
Ingredients
- 1 bag Success® White rice
- 2 medium sweet potatoes, peeled and diced
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 cup frozen peas
- 1 cup green bell peppers, diced
- 4 large eggs
- 1/2 cup milk
- 1 tsp dried thyme
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup cheddar cheese, shredded
Instructions
Step 1: Preheat your oven to 375°F. Grease a 9-inch pie dish with nonstick cooking spray. Prepare rice according to package directions.
Step 2: Cook the sweet potatoes in a pot of boiling water until they are tender but still firm, about 10 minutes. Drain and set aside.
Step 3: In a large skillet, heat the olive oil over medium heat. Add the onion and garlic. Sauté for 5 minutes or until translucent and fragrant.
Step 4 :Add the cooked rice, sweet potatoes, peas, and bell peppers to the skillet. Cook for an additional 5 minutes, stirring occasionally.
Step 5: In a separate bowl, whisk together the eggs, milk, thyme, paprika, salt, and pepper. Add the egg mixture to the skillet with the rice and vegetables. Stir well to combine.
Step 6: Pour the mixture into the greased pie dish and spread it evenly. Sprinkle the cheese on top of the mixture.
Step 7: Place the pie dish in the oven and bake for 30 minutes, or until the top is golden brown and the center is set.
Step 8: Remove the pie from the oven and let it cool for a few minutes before slicing and serving.
Welcome at any time of day, this loaded pie is rich with a variety of ingredients. Sliced thin, it’s a natural addition to a buffet spread. Quartered, served with a side salad, it makes for a light dinner the whole family will eagerly eat up.
