Mexican rice cakes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Rice cakes | |
| ¼ | cup | Picante sauce |
| ¼ | cup | Refried beans |
| ⅓ | cup | Shredded Cheddar cheese |
| ¼ | cup | Sliced jalapeno peppers |
Directions
Place rice cakes on baking sheet. Spread refried beans evenly on each rice cake; top with picante sauce, cheese, then with peppers.
Bake at 400 degrees 10 minutes. Serve immediately.
Microwave Oven Instructions: ============================ Prepare rice cakes as directed on microproof baking sheet. Cook uncovered on HIGH (maximum power) 1-½ minutes; rotate after 1 minute. Serve immediately.
Each serving provides: * 87 calories * 3.7 grams protein * 3⅖ grams fat * 9⅖ grams carbohydrate * 310 milligrams sodium * 10 milligrams cholesterol
Source: Cooking with Rice Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias