Cheese-chile Rice Cups – We Love God!

God seeks and values the gifts we bring Him – gifts of praise, thanksgiving, service, and material offerings. In all such giving at the altar we enter into the highest experiences of fellowship. But the gift is acceptable to God in the measure to which the one who offers it is in fellowship with Him in character and conduct; and the test of this is in our relationships with our fellow men. We are thus charged to postpone giving to God until right relationships are established with others. Could the neglect of this be the explanation of the barrenness of our worship? (Matt. 5:24)

G. Campbell Morgan

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Brunch, Muffins, Rice, Sun-dried	12	Servings

INGREDIENTS

3	c	Cooked rice
1/2	c	Shredded Monterey Jack
1		Diced green chiles, 4oz cn
1/3	c	Dried Tomato Bits
1/2	c	Milk
2		Eggs, beaten
1/2	t	Ground cumin
		Salt and pepper
1/2	c	Cheddar cheese, shredded

INSTRUCTIONS

Combine the cooked rice, Monterey Jack, chiles, tomato bits, milk
eggs, cumin, salt and pepper in a bowl. Grease 12 muffin cups
(vegetable spray can be used). Divide the rice mixture evenly into  the
cups. Sprinkle with the remaining cheese and bake at 400~ for 15
minutes or until set. Posted to MM-Recipes Digest V3 #294  Date: Sun,
27 Oct 96 12:54:03 UT  From: "Deborah KÃ¼hnen" <DEBKUHNEN@msn.com>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 107 Calories From Fat: 36 Total Fat: 4.1g Cholesterol: 40.9mg Sodium: 72.6mg Potassium: 74.8mg Carbohydrates: 12.3g Fiber: <1g Sugar: <1g Protein: 4.9g