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Recipe by: nelidia
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See below ingredients and instructions of the recipe
---------------------------CRUST--------------------------------
1 1/4 c Rice,long-grain
2 Egg whites
2 tb Olives,black,ripe,sliced
2 tb Green onion,sliced
--------------------------FILLING-------------------------------
1/3 c Monterey Jack,shredded
1 c Chicken breast,shredded
2 tb Green chilies,chopped
2 tb Green onion,sliced
2 tb Black olives,sliced,ripe
---------------------OPTIONAL TOPPINGS--------------------------
Dairy sour cream
Green chilies,chopped
Black olives,sliced
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)
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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