Mexican rice tart

1. Prepare crust: cook rice following package directions, salt optional.
2. Drain to remove any excess liquid.
3. Cool slightly.
4. Lightly beat egg whites in small bowl; stir green onions.
5. Stiri egg-white mixture into rice.
6. Coat inside of 10-inch tart pan with removable bottom with nonstick vegetable-oil cooking spray.
7. 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.
8. Shredi the cooked chicken breast and combine with green onion and picante sauce in a medium-size bowl.
9. Spread on the crust.
10. Preheat oven to 350°F.
11. Bakei tart for 20 minutes.
12. Scatter the remaining cheese over top and bake for another 10-15 minutes or until the cheese is melted.
13. Let stand for 10 minutes.
14. Remove the pan sides; place the tart on a serving dish.
15. Garnishi with dairy sour cream and serve with additional picante sauce.