3/4 teaspoon crushed red pepper
2 tablespoons butter
3 tablespoons flour
1 (28 ounce) can red beans and rice
1 (1 ounce) package tortilla chips
6 slices white bread, torn into small pieces
Next, in a small bottom pan, microwave the red pepper and butter for 5 to 8 minutes, stirring constantly. Transfer this to a medium bowl. Stir in the flour, blending well; pat mixture evenly into a 8x8 inch baking dish, avoiding sticking. Cover the cheese.
In a small saucepan, combine the rice, beans and crackers and stir in. Sprinkle over the cornstarch mixture, a little at a time, in an alternating fashion. Season with butter, if desired. Pour on the taco sour cream, cheese and mixture.
Bake for 1 hour in the preheated oven, set aside for 45 minutes. After 45 minutes, cook one red bell pepper leaf into center of the dish. Arrange slices of white bread over the top of the red pepper leaf, or anywhere, and place over the top of the dish.