Mexican Rice Tartmexican, rice ----CRUST---- 1 1/4 cup rice,long-grain 2 egg whites 2 tablespoon olives,black,ripe,sliced 2 tablespoon green onion,sliced ----FILLING---- 1/3 cup monterey jack,shredded 1 cup chicken breast,shredded 2 tablespoon green chilies,chopped 2 tablespoon green onion,sliced 2 tablespoon black olives,sliced,ripe ----OPTIONAL TOPPINGS---- 1 dairy sour cream 1 green chilies,chopped 1 black olives,sliced 1 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) |
