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MEXICAN RICE TART



-----CRUST-----
1 1/4 cups Rice -- long-grain
2 Egg whites
2 tablespoons Olives,black,ripe -- sliced
2 tablespoons Green onion -- sliced
-----FILLING-----
1/3 cup Monterey Jack -- shredded
1 cup Chicken breast -- shredded
2 tablespoons Green chilies -- chopped
2 tablespoons Green onion -- sliced
2 tablespoons 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.













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