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Mexican Rice Tart

Yields:6 servings
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Recipe Cooking TimePreparation10 minutes
Cooking30 minutes
Ready In40 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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Review
katiebeth513

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!