recipelink.com Chat Room Recipe Swap
From: Nancy,.SanFran

Mexican Rice Tart
Shirley DeSantis, East Windsor NJ
Serving Size : 6

-----CRUST-----
1 1/4 cups rice -- long-grain
2 egg whites
2 tablespoons olives, black, ripe -- sliced
2 tablespoons green onion -- sliced

-----FILLING-----
1/3 cup Monterey jack -- shredded
1 cup chicken breast -- shredded
2 tablespoons green chilies -- chopped
2 tablespoons green onion -- sliced
2 tablespoons 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.