Cheese-chile rice cups
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Cooked rice |
| ½ | cup | Shredded Monterey Jack |
| 1 | can | Diced green chiles; 4oz cn |
| ⅓ | cup | Dried Tomato Bits |
| ½ | cup | Milk |
| 2 | Eggs; beaten | |
| ½ | teaspoon | Ground cumin |
| x | Salt and pepper | |
| ½ | cup | Cheddar cheese; shredded |
Directions
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.