Mexican Rice Tart

Mexican Rice Tart

-----CRUST-----
1 1/4 c Long-grain rice
2 tbsp Green onion: sliced
2 Egg whites

-----FILLING-----
1/3 c Jack Cheese -- shredded
1 c Chicken Breast -- cooked
2 tb Green onion -- sliced
2/3 c Picante Sauce -- bottled

-----OPTIONAL TOPPINGS-----
Sour cream
Green onions -- sliced

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 green onions. 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. Shred the cooked chicken breast and combine with green onion and picante sauce in a
medium-size bowl. Spread on the crust. 

Preheat oven to 350~. Bake tart for 20 minutes. Scatter the remaining cheese over top and 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 dish. Garnish with dairy sour cream and serve with additional picante sauce.