Mexican Rice Tart
Yield
6 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 ¼ | cups |
rice
long-grain |
|
| 2 | each |
egg whites
|
*
|
| 2 | tablespoons |
olives
lack,, |
*
|
| 2 | tablespoons |
scallions, spring or green onions
sliced |
|
| Filling | |||
| ⅓ | cup |
monterey jack cheese
shredded |
|
| 1 | cup |
chicken breasts
shredded |
|
| 2 | tablespoons |
green chili peppers
chopped |
|
| 2 | tablespoons |
scallions, spring or green onions
sliced |
|
| 2 | tablespoons |
black olives
ripe, sliced |
|
| Optional toppings | |||
| 1 | x |
sour cream
dairy |
*
|
| 1 | x |
green chili peppers
chopped |
*
|
| 1 | x |
black olives
sliced |
*
|
| 1 | x |
picante sauce
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 296 | ml |
rice
long-grain |
|
| 2 | each |
egg whites
|
*
|
| 3E+1 | ml |
olives
lack,, |
*
|
| 3E+1 | ml |
scallions, spring or green onions
sliced |
|
| Filling | |||
| 79 | ml |
monterey jack cheese
shredded |
|
| 237 | ml |
chicken breasts
shredded |
|
| 3E+1 | ml |
green chili peppers
chopped |
|
| 3E+1 | ml |
scallions, spring or green onions
sliced |
|
| 3E+1 | ml |
black olives
ripe, sliced |
|
| Optional toppings | |||
| 1 | x |
sour cream
dairy |
*
|
| 1 | x |
green chili peppers
chopped |
*
|
| 1 | x |
black olives
sliced |
*
|
| 1 | x |
picante sauce
|
* |
Directions
- 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.
- 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.
- Bake in preheated moderate oven (350'F) for 20 minutes. Scatter the remaining cheese over top.
Bake for another 10 to 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.
