Cheese-Chile Rice Cups

Title:
Cheese-Chile Rice Cups

Yield:
12 Servings

Categories:
Sun-dried,
Muffins,
Rice,
Brunch




Ingredients:





     3 c  Cooked rice


   1/2 c  Shredded Monterey Jack


     1 cn Diced green chiles; 4oz cn


   1/3 c  Dried Tomato Bits


   1/2 c  Milk


     2    Eggs; beaten


   1/2 ts Ground cumin


       x  Salt and pepper


   1/2 c  Cheddar cheese; shredded






 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 K?hnen"