Mexican Rice Tart

-----------------------------------CRUST----------------------------------- 1 1/4 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 Chicken breast,shredded

2 tb Green chilies,chopped

2 tb Green onion,sliced

2 tb Black olives,sliced,ripe

-----------------------------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)