Ingredients Jump to Instructions ↓

  1. 1 1/4 cups 200g / 7.1oz Rice - long-grain

  2. 2 Egg whites

  3. 2 tablespoons 30ml Olives - black, ripe, sliced

  4. 2 tablespoons 30ml Green onion - sliced Filling

  5. 1/3 cup 78ml Monterey jack - shredded

  6. 1 cup 62g / 2 1/5oz Chicken breast - shredded

  7. 2 tablespoons 30ml Green chilies - chopped

  8. 2 tablespoons 30ml Green onion - sliced

  9. 2 tablespoons 30ml Black olives - sliced, ripe Optional Toppings Dairy sour cream Green chilies - chopped Black olives - sliced Picante sauce

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 (350F) 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. Recipe By: Shirley DeSantis, East Windsor NJ


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