Cheese-chile Rice Cups
| 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 Kühnen" <DEBKUHNEN@msn.com>
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”
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