Title: Mexican Rice Tart
Categories: Mexican Rice
Yield: 6 Servings
| 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)