Mexican Rice Tart

Recipe Ingredients

		Crust
1 1/4 cups	200g / 7.1oz	Rice - long-grain
2		Egg whites
2 tablespoons	30ml	Olives - black, ripe, sliced
2 tablespoons	30ml	Green onion - sliced
		Filling
1/3 cup	78ml	Monterey jack - shredded
1 cup	62g / 2.2oz	Chicken breast - shredded
2 tablespoons	30ml	Green chilies - chopped
2 tablespoons	30ml	Green onion - sliced
2 tablespoons	30ml	Black olives - sliced, ripe
		Optional Toppings
		Dairy sour cream
		Green chilies - chopped
		Black olives - sliced
		Picante sauce

Recipe Instructions

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 (350F) 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.

Recipe By: Shirley DeSantis, East Windsor NJ

Source:
Mitzi Perdue

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