RICE CRUST MEXICAN TART

Preheat your oven to 220deg C.
Combine 3 cups of cooked brown rice, 1/3rd cup of grated cheddar cheese , 2 tbs of fresh chopped parsley and 1 egg in a large bowl.
Spay a 20cm flan pan with cooking spray and firmly press the rice mixture evenly into and around the flan pan .
Peel and finely chop 1 large onion .
Slice 1/2 a red capsicum and 2 spring onions .
Heat 1 tbs of rice bran oil in a pan over a medium heat nd add the onion and spring onion
Add 1 dsp of  ground cumin.
1 tsp of paprika
Stir in 1 x 440gm can of 4 bean mix
Spread the cooked mixture over the rice base and layer the capsicum slices and 2 sliced tomatoes over the top .
Now beat together 3 eggs and 1/3cup of milk .... beat together well .
Pour evenly over the flan filling .
Top with a single layer of  1 potato , washed and unpeeled ....sliced thinly.
Bake in the preheated oven for 55 minutes
Serve warm or cold .....with an avocado salsa .
Combine together in a medium bowl 1 avocado peeled and diced , 1/2 red onion finely sliced .
1 cup of coriander leaves chopped , 2 tbs of lemon juice ,1 tbs of rice bran oil , salt and pepper to taste .