Mexican Rice Tart

Yields:	6 servings
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	Preparation	10 minutes
	Cooking	30 minutes
	Ready In	40 minutes

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Ingredients


Crust
1 1/4	cups	rice	long-grain
2	each	egg whites
2	tablespoons	olives	lack,,
2	tablespoons	scallions, spring or green onions	sliced

Filling
1/3	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

Directions

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.

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Member Review

Butternut Squash with Garlic, Ginger, and Lime

This recipe is easy to make and turns out amazing. I made it for a group of 8 people last night and they all said it was wonderful. One person said it was the best soup he'd ever had!

Reviewed by katiebeth513