Southwest salsa rice bites
Serves 48 peices
Ingredients
3 cups cooked brown rice, cooled
1 cup shredded pepper jack cheese
4 eggs
1 16-oz. jar medium (or hot) thick and chunky-style salsa
1/2 cup sour cream
1/2 tsp. salt
1/2 tsp. pepper
3/4 cup crushed corn or tortilla chips
Additional salsa and sour cream for garnish (optional)
Instructions
- Preheat oven to 350 degrees.
- Combine rice and cheese in large bowl; set aside. In medium bowl, beat eggs until well blended. Stir in salsa, sour cream, salt and pepper. Add salsa mixture to rice and cheese; mix well.
- Spray miniature muffin pans with vegetable cooking spray. Spoon approximately 1 1/2 tablespoons rice mixture into each cup, filling to just below the rim. Sprinkle crushed chips over filling, pressing slightly with back of spoon.
- Bake 15 to 20 minutes, or until lightly browned. Serve warm with additional salsa and sour cream, if desired.
Source: Adapted from the USA Rice Federation