Mexican Rice Tart

MMMMM----- Recipe via Meal-Master (tm) v8.03

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)

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