• 1 1/4 cup rice, long grain
• 2 egg whites
• 2 tablespoons black ripe, olives sliced
• 2 tablespoon slide green onion

• 1/3 cup Monterey Jack shredded
• 1 cup shredded chicken breast
• 2 tablespoons green chopped chilies
• 2 tablespoons slice green onion
• 2 tables black ripe sliced olives

• dairy sour cream
• green chopped chilies
• sliced black olives
• Picante sauce

Method

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 inch 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.
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.
Bake in preheated moderate oven 350 F for 20 minutes.
scatter the remaining cheese over top.
Bake for another 10 to 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 dour cream, chopped green chilies and black olives, and serve with additional picante sauce.

Yield:  6 servings

Submitted by D. Caraway