Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | Rice,long-grain |
| 2 \N | Egg whites |
| ⅓ cup | Monterey Jack,shredded |
| 1 cup | Chicken breast,shredded |
| 2 tablespoons | Green chilies,chopped |
| \N \N | Dairy sour cream |
| \N \N | Green chilies,chopped |
| 2 tablespoons | Olives,black,ripe,sliced |
| 2 tablespoons | Green onion,sliced |
| 2 tablespoons | Green onion,sliced |
| 2 tablespoons | Black olives,sliced,ripe |
| \N \N | Black olives,sliced |
| \N \N | Picante sauce |
CRUST
FILLING
OPTIONAL TOPPINGS
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)