Mexican Rice Tartcheese, chicken, mexican, rice ----CRUST---- 1 1/4 cup long-grain rice 2 tablespoon green onion: sliced 2 egg whites ----FILLING---- 1/3 cup jack cheese; shredded 1 cup chicken breast; cooked 2 tablespoon green onion; sliced 2/3 cup picante sauce; bottled ----OPTIONAL TOPPINGS---- 1 sour cream 1 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. |
