-----------------------------------CRUST-----------------------------------
  1 1/4 c  Rice,long-grain

      2    Egg whites

      2 tb Olives,black,ripe,sliced

      2 tb Green onion,sliced

----------------------------------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

-----------------------------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)