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Mexican Rice Tart

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MEXICAN RICE TART
 Categories: Mexican, Rice
      Yield: 6 Servings
 
MMMMM---------------------------CRUST--------------------------------
  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,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)
 
MMMMM

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