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CRUST
1 1/4 cup Rice, long-grain
2 Egg Whites
2 Tablespoon Olives, Black, ripe, sliced
2 Tablespoon Green Onion, sliced
FILLING
1/3 cup Monterey Jack, shredded
1 cup Chicken Breast, shredded
2 Tablespoon Green Chilies, chopped
2 Tablespoon Green Onion, sliced
2 Tablespoon Black Olives, sliced, ripe
OPTIONAL TOPPINGS
Dairy Sour Cream
Green Chilies, chopped
Black Olives, sliced
Picante Sauce
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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& 8243; 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 10-15 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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