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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: 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.
Ingredients:
1 1/4 Cup(s) Long-grain rice
2 Tablespoon(s) Green onion: sliced
2 Egg whites
1/3 Cup(s) shredded monterey jack cheese
1 Cup(s) Chicken Breast; cooked
2 Tablespoon(s) Green onion; sliced
2/3 Cup(s) Picante Sauce; bottled |
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