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Mexican rice tart

Yield: 6 Servings MMM

Ingredients:

• 1 1/4 c Rice long-grain
• 2 Egg whites
• 2 tb Olives black ripe sliced
• 2 tb Green onion sliced MMMMM--------------------------FILLING-------------------------------
• 1/3 c Monterey Jack shredded
• 1 c Chicken breast shredded
• 2 tb Green chilies chopped
• 2 tb Green onion sliced
• 2 tb Black olives

Instructions:

sliced ripe MMMMM---------------------OPTIONAL TOPPINGS-------------------------- Dairy sour cream Green chilies chopped Black olives sliced 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. (Shirley DeSantis East Windsor NJ)

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