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.

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