Mexican Rice Recipe

More than any other dish, the uniqueness of Mexican rice recipe is perfect for an elaborate dinner. Mexican Rice Tart and Rice Con Queso we shall discuss in this article. MEXICAN RICE TART o -----CRUST----- • 1 1/4 cups Rice -- long-grain • Egg whites • 2 tablespoons Olives,black,ripe -- sliced • 2 tablespoons Green onion -- sliced o -----FILLING----- • 1/3 cup Monterey Jack -- shredded • 1 cup Chicken breast -- shredded • 2 tablespoons Green chilies -- chopped • 2 tablespoons Green onion -- sliced • 2 tablespoons Black olives,sliced -- ripe o -----OPTIONAL TOPPINGS----- o Dairy sour cream o Green chilies -- chopped o Black olives -- sliced o 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. Download Over 25000 recipes from around the world RICE CON QUESO - Mexican rice recipes • 3 cups Cooked brown rice (1 1/2 -- cups uncooked), cook o Salt and pepper • 1 1/3 cups Cooked black beans or -- blackeyed peas, pint o Etc. (about 1/2 cup -- uncooked) • Cloves garlic -- minced • 1 large Onion -- chopped • 1 small Can chiles -- chopped • 1/2 pound Ricotta cheese -- thinned with o little low fat milk or o Yogurt until spreadable • 3/4 pound Shredded Monterrey Jack -- cheese • 1/2 cup Shredded cheddar cheese Garnishes (optional): chopped black olives, onions, fresh parsley Preheat oven to 350 degree F. Mix together rice, beans, garlic, onion, and chilies. In a casserole, spread alternating layers of the rice-beans mixture, ricotta cheese, and jack cheese, ending with a layer of rice and beans. Bake for 30 minutes. During the last few minutes of baking, sprinkle cheddar cheese over the top. Garnish before serving.

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