Chili and rice are made for each other, and this recipe is a perfect way to meld the two! Just as the title suggests, this recipe delivers a 'pizza' made with a rice crust and topped with your favorite chili. Easily adaptable for vegan or gluten-free diets. After baking, garnish with cilantro or arugula if desired. Serves 4 as a main course with salad, or 1 hungry teenager.


Recipe Summary

15 mins
31 mins
25 mins
1 hr 11 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

  • Heat water and rice in a saucepan; boil for 1 minute and remove from heat. Cover; let stand until water is absorbed and rice is tender, about 20 minutes. Spoon warm rice into a bowl; stir in Parmesan cheese. Allow mixture to cool.

  • Coat a pizza pan with cooking spray. Dust with 1 1/2 teaspoon cornmeal.

  • Mix beaten egg, sesame seeds, and cilantro into rice mixture. Mound in the center of the prepared pizza pan. Shape into a deep-dish crust, approximately 1/4-inch deep with slightly raised edges. Dust edges with remaining cornmeal.

  • Bake on the upper rack of the preheated oven for 20 minutes. Slide crust carefully from the pan directly onto the oven rack using a pizza paddle; bake until just starting to brown, 5 to 8 minutes more. Use the paddle to remove crust from the oven and return it to the pan.

  • Top pizza with chili, Cheddar cheese, mozzarella cheese, and panko. Spray with cooking spray.

  • Return pizza to the hot oven; bake until cheese bubbles, 5 to 10 minutes. Remove from oven; let stand for 5 minutes.

Cook's Note:

When shaping the crust, use your hands and the back of a dampened wooden spoon to press and mold the rice.

Editor's Note:

Parboiled rice is also known as converted rice; look for it in boxes in the rice aisle.

Nutrition Facts

458 calories; protein 19.7g; carbohydrates 58.9g; fat 16.8g; cholesterol 86.1mg; sodium 906mg. Full Nutrition