Yield: 12 Servings
|3 cups||Cooked rice; *as directed|
|4 ounces||Lowfat cheddar cheese; low sodium OR 1 cup shredded Cheddar cheese; divided|
|4 ounces||Diced green chilies; drained|
|2 ounces||Diced pimientos; drained|
|⅓ cup||1% milk|
|3 \N||Egg whites; beaten|
|½ teaspoon||Ground cumin|
|½ teaspoon||Ground black pepper|
|\N \N||Vegetable cooking spray|
Combine cooked rice, ½ cup cheese, chilies, pimientos, milk, egg whites, cumin, and pepper in large bowl. Evenly divide mixture into 12 muffin cups coated with cooking spray. Sprinkle with remaining ½ cup cheese. Bake at 400F for 15 minutes or until set. Serves 12 Tip: Breakfast Cups may be stored in the freezer in a freezer bag or tightly sealed container. To reheat frozen Breakfast Cups, microwave each cup on HIGH for 1 minute.
[PER SERVING: 104 calories; 2 g total fat; 1 g saturated fat ; 180 mg sodium; 5 mg cholesterol.]
BREAKFAST * Breakfast In A Cup * Cantaloupe wedge * 2 Slices whole wheat toast * 2 Teaspoons tub, corn oil margarine * 1 Cup 1% milk Riviana Foods markets Mahatma, Carolina, River, WaterMaid Success and other brands. "Mahatma Rice" < > and Related link:
Notes: *Cook rice without butter or salt and allow to cool.
Sent by "Kitpath" <phannema@...> on May 11, 1998, converted by MC_Buster.
Recipe by: Riviana Foods Inc. "Pyramid Plan Menu" Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 11, 1998