Chile Rellenos Pie

-from Family Vegetarian Cooking

This is super easy, and made a nice light dinner with a side salad much like a traditional quiche would. There'sno crust here, but rather, rice as the base for the dish. Top it with some salsa and maybe a bit of sour cream if you wish.

-1/2 c. long grain rice (I used white. Brown would be just fine, too)
-2 cans (4 oz each) WHOLE green chiles, rinsed, drained and patted dry (yes, these are the same as the chopped variety, only they are left whole. You have to have whole for this)
-2/3 c. bean dip (I cringed when I read this, but after reading the label on the Frito Lay bean dip, learned it really is just beans and seasonings, so I went with it. Alternatively, this would be a great use for some leftover refried beans--just season them with some Mexican spices and you'll be all set)
-4 large eggs
-2 c. milk (I had 2% so that's what I used)
-1/2 t. salt
-1 c. shredded Monterey Jack cheese

Prepare rice as directed. Meanwhile, split each chile lengthwise with a sharp knife, but don't cut all the way through. You essentially will have a little chile folder, so to speak. Spoon 1 heaping tablespoon of bean dip down the center of each chile and fold the other half over. Whisk eggs, milk, and salt in another bowl until well blended. Spray an 8" square pan or a 9" pie plate with cooking spray, and spoon cooked rice in the bottom. Arrange the bean-filled chiles evenly atop the rice, and pour the egg mixture over all. Sprinkle with cheese. Bake uncovered at 325 for 50-55 min or until knife inserted in the center comes out clean. Cut into wedges and serve.