Mexican rice tart

Yield: 6 servings

Measure Ingredient
1¼ cup Rice,long-grain
2 \N Egg whites
⅓ cup Monterey Jack,shredded
1 cup Chicken breast,shredded
2 tablespoons Green chilies,chopped
\N \N Dairy sour cream
\N \N Green chilies,chopped
2 tablespoons Olives,black,ripe,sliced
2 tablespoons Green onion,sliced
2 tablespoons Green onion,sliced
2 tablespoons Black olives,sliced,ripe
\N \N Black olives,sliced
\N \N 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)

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