Mexican Rice Tart (TNT)

Mexican Rice Tart

Yield: 6 Servings

CRUST

1 1/4 c Long-grain rice

2 tb Green onion: sliced

2 Egg whites


FILLING

1/3 c Jack Cheese; shredded

1 c Chicken Breast; cooked

2 tb Green onion; sliced

2/3 c Picante Sauce; bottled


OPTIONAL TOPPINGS

Sour cream

Green onions; sliced


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 green onions. Stir egg-white mixture into

rice. Coat inside of 10-inch 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. Shred the cooked chicken

breast and combine with green onion and picante sauce in a

medium-size bowl. Spread on the crust. Preheat oven to 350~. Bake

tart for 20 minutes. Scatter the remaining cheese over top and 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

dish. Garnish with dairy sour cream and serve with additional

picante sauce.

Recipe Source: AbakersDelight yahoo group (Sharon)