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Mexican rice tart

Yield: 6 servings MMM

Ingredients:

• 1 1/4 c Long-grain rice
• 2 tb Green onion: sliced
• 2 Egg whites MMMMM--------------------------FILLING-------------------------------
• 1/3 c Jack Cheese; shredded
• 1 c Chicken Breast; cooked
• 2 tb Green onion; sliced
• 2/3 c Picante Sauce; bottled

Instructions:

MMMMM---------------------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.

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