In a small saucepan, bring rice and 1 1/3 cups water to a boil. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender and water is absorbed.

Meanwhile, in a large bowl, combine the flour, baking powder and salt; cut in butter until crumbly. Stir in enough remaining water to form a soft dough. On a floured surface, roll the dough into a 12-in. x 8-in. rectangle. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 400 for 13-15 minutes or until very lightly browned.

For filling, in a large nonstick skillet, cook the beef, onion, green pepper and garlic over medium heat until the meat is no longer pink; drain. Add the water, taco seasoning and cooked rice. Bring to a boil. Reduce the heat; simmer, uncovered, for 2-3 minutes or until thickened. Remove from the heat. Stir in eggs and cilantro. Spread over crust.

Cover and bake for 15-17 minutes or until the filling is set. Cut into squares. Top with the cheese, lettuce and tomatoes. Serve with salsa and sour cream.