-CRUST-
1 1/4 c Rice,long-grain 2 tb Olives,black,ripe,sliced
2 Egg whites 2 tb Green onion,sliced
FILLING
1/3 c Monterey Jack,shredded 2 tb Green onion,sliced
1 c Chicken breast,shredded 2 tb Black olives,sliced,ripe
2 tb Green chilies,chopped
OPTIONAL TOPPINGS
Dairy sour cream Black olives,sliced
Green chilies,chopped Picante sauce
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.
(Shirley DeSantis, East Windsor NJ)
Yields
6 servings