Mexican Rice Pie

[Guest guest]

Here's another of my Mom's good recipes.

Of course I made it a vegetarian version.

Kenia

 

Mexican Rice Pie

 

Crust

 

1 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 Non-Chicken like Quorn's Naked Cutlet or Veat, diced

2 tb Green fresh hot chilies,chopped

3 tb Green onion,sliced

3 tb Black olives,sliced

1/3 c Picante Sauce or Salsa

 

Topping-Mix and Match

 

Dairy sour cream

Green chilies,chopped (mild canned)

Black olives,sliced

Picante sauce or Salsa

Cilantro, chopped

Avocado, diced

Tomato, chopped

 

To prepare Crust: Cook rice following package directions, salt

optional.

Cool slightly, Lightly beat egg whites in small bowl; stir

in olives and green onion. Stir egg-white mixture into rice.

Coat inside of 9 or 10-inch deep dish pie plate or quiche plate with

cooking spray 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.

 

Combine the non-chicken, chiles, green onion, olives and picante

sauce in a medium-size bowl. Spread over the crust.

 

Bake in preheated 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.

 

Garnish, slice and serve.

 

 

 

 

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