-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.

Yields
8 servings