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)
 
 MMMMM

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