Tex-Mex Rice and Bean Polenta

    Tonight, we are going south with a tex-mex polenta pie.  This is a super fun recipe to make, and the citrus garlic avocado topper is to die for!  This recipe is also incredibly simple, especially if you have a rice cooker.  A must have for anyone that enjoys healthy tex-mex food!

Tex-Mex Polenta Pie

Filling:
1 Cup vegetable broth
1 Cup water
1 Can diced tomatoes
1 Small diced onion
1 Cup brown rice
1 Tablespoon chile powder
1 Can black beans, drained and rinsed
1/2 Cup salsa

Polenta crust:
2 Cups water
3/4 Cup polenta
dash of salt

Avocado topper:
1 Avocado, mashed
4 teaspoons lemon juice
1/2 teaspoon garlic powder

Combine broth, water, tomatoes, onion, rice, and chile powder in a rice cooker or saucepan.  Cook until all liquid is gone or rice is tender (about 45 min).
While that is cooking, make the polenta crust:  Bring water to a boil and whisk in the polenta and salt.  Reduce heat to medium and cook, stirring constantly, for about 10 minutes until the polenta becomes semi-firm.  Dump the cooked polenta into a large pie dish and spread evenly over the bottom and sides of the dish.
After rice is cooked, stir in the black beans and Spread the filling evenly in the polenta crust.  spread salsa evenly over the top.  Bake for 30 minutes at 350 degrees F.
Meanwhile, mash the avocado and mix in a small bowl with lemon juice and garlic powder.

Slice the pie and put a dollop of avocado mixture on each slice before serving. Enjoy!