Chicken and Veggie Pie

• 23 cup rice
• 3 tablespoons extra virgin olive oil, divided
• 14 cup parmesan cheese, grated
• 1 large egg, lightly beaten
• pepper
• 1 onion, finely chopped
• 1 red bell pepper, thinly sliced
• 2 garlic cloves, finely chopped
• 1 (10 ounce) package frozen spinach, thawed (and squeezed dry)
• 2 teaspoons fresh rosemary, finely chopped
• salt
• 1 rotisserie-cooked chicken, meat removed (cut into 1/2 inch cubes)
• 9 ounces cheddar cheese, shredded

1. Preheat the oven to 425F.
2. In a small saucepan, combine the rice with 1 1/3 cups water.
3. Cover and simmer over medium-high heat until the water is absorbed, 16 to 18 minutes.
4. Let cool.
5. Brush the sides of a 9-inch pie pan with 1 tablespoon olive oil.
6. In a medium bowl, combine the cooled rice, parmesan cheese, egg, and a pinch of pepper.
7. Using lightly oiled fingers or a rubber spatula, press the rice mixture evenly into the bottom and up the sides of the pie plate.
8. Bake the rice mixture for 10 minutes; set aside to cool.
9. In a large, heavy skillet, heat the remaining 2 tablespoons oil over medium heat.
10. Add the onion, bell pepper, and garlic, and cook until vegetables are golden, 15 to 20 minutes.
11. Stir in the spinach and rosemary, season with salt and pepper, and cook for 5 minutes.
12. Remove from the heat and let cool slightly.
13. Stir in the chicken and 1 cup of the cheese.
14. Lower the oven temperature to 375F Fill the "crust" with the chicken and vegetable filling, leaving a 1 inch border at the top of the crust.
15. Sprinkle the top with the remaining cheese.
16. Bake until the cheese is melted and bubbling, about 30 minutes.
17. Note: prep time does not include time it takes to cool between steps.

rice, extra virgin olive oil, parmesan cheese, egg, pepper, onion, red bell pepper, garlic, frozen spinach, fresh rosemary, salt, rotisserie, cheddar cheese

Taken from www.food.com/recipe/chicken-and-veggie-pie-275898 (may not work)