Recipe - Mexican Rice Tart

CRUST
1 One fourth cup Rice,longgrain
2 Egg whites
2 tablespoon Olives,black,ripe, cut or sliced up
2 tablespoon Green onion, cut or sliced up

FILLING
1/3 cup Monterey Jack,shredded
1 cup Chicken breast,shredded
2 tablespoon Green chilies,chopped
2 tablespoon Green onion, cut or sliced up
2 tablespoon Black olives, cut or sliced up ,ripe

OPTIONAL TOPPINGS
Dairy sour cream
Green chilies,chopped
Black olives, cut or sliced up
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 eggwhite mixture into
rice. Coat inside of 10" tart pan with removable bottom with nonstick
vegetableoil 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 mediumsize
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 1015 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)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini