Mexican Rice Tart
Submitted by jcherry
Mexican Rice Tart with a crispy rice crust packed with shredded chicken, green chilies, Monterey Jack, and black olives. A low-fat weeknight dinner that comes together in 40 minutes.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
40 minA Mexican-inspired dinner that uses cooked rice as the crust - pressed into a tart pan with egg whites to bind it, then baked until it sets into something genuinely crisp and satisfying.
The filling is shredded chicken breast tossed with green chilies, black olives, and picante sauce, layered under melted Monterey Jack. After baking, the sides of the tart pan lift away and what you’re left with looks like you actually tried.
At just over 3 grams of fat per serving, this is one of those rare recipes that’s genuinely light without tasting like it’s missing something.
Chef Tips
- Drain the cooked rice thoroughly and let it cool slightly before mixing in the egg whites. Wet rice won’t hold its shape as a crust.
- Press the rice firmly against the sides to create a high rim - it keeps the filling from spilling during baking.
- The 10-minute rest before removing the pan sides matters. Cut that short and the crust crumbles.
Ingredients
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.
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