Mexican Rice Tart

Ingrients & Directions -CRUST- 1 1/4 c Rice,long-grain 2 Egg whites 2 tb Olives,black,ripe,sliced 2 tb Green onion,sliced FILLING 1/3 c Monterey Jack,shredded 1 c Chicken breast,shredded 2 tb Green chilies,chopped 2 tb Green onion,sliced 2 tb Black olives,sliced,ripe -OPTIONAL TOPPINGS- Dairy sour cream Green chilies,chopped Black olives,sliced Picante sauce […]

Ingrients & Directions


-CRUST-
1 1/4 c Rice,long-grain
2 Egg whites
2 tb Olives,black,ripe,sliced
2 tb Green onion,sliced

FILLING
1/3 c Monterey Jack,shredded
1 c Chicken breast,shredded
2 tb Green chilies,chopped
2 tb Green onion,sliced
2 tb Black olives,sliced,ripe

-OPTIONAL TOPPINGS-
Dairy sour cream
Green chilies,chopped
Black olives,sliced
Picante sauce

1. Prepare Crust: Cook rice following package directions, salt optional.
Drain to remove any excess liquid. Cool slightly, Lightly beat egg whites
in small bowl; stir in olives and green onion. Stir egg-white mixture into
rice. Coat inside of 10″ tart pan with removable bottom with nonstick
vegetable-oil cooking spray. Spoon the rice into the pan to cover the
bottom evenly and make a high rim.
2. Prepare the Filling: Scatter half the cheese over the crust. Combine the
chicken, chilies, green onion, olives and picante sauce in a medium-size
bowl. Spread in the crust.
3. Bake in preheated moderate oven (350’F) for 20 minutes. Scatter the
remaining cheese over top. Bake for another 10-15 minutes or until the
cheese is melted. Let stand for 10 minutes. Remove the pan sides; place the
tart on a serving plate. Garnish with dairy sour cream, chopped green
chilies and black olives, if you wish, and serve with additional picante
sauce.
(Shirley DeSantis, East Windsor NJ)

Yields
6 servings

RobinDee

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