- Preheat oven to 350°F.
- 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 ½ 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.
Banner Image:
Southwest-Salsa-Rice-Bites.jpg
Ingredients:
3 cups cooked brown rice, cooled
1 cup shredded pepper jack cheese
4 eggs
1 16-ounce jar medium (or hot) thick and chunky-style salsa
½ cup sour cream
½ teaspoon salt
½ teaspoon pepper
¾ cup crushed corn or tortilla chips
Additional salsa and sour cream for garnish (optional)
Yield:
48 appetizers (8 servings)
Nutrition:
Calories — 287, Total Fat — 14g, Cholesterol — 123mg, Sodium — 784mg, Total Carbohydrate — 31g, Dietary Fiber — 2g, Protein — 10g.
Author:
Janet Gilbert — 2007 “Rice to the Rescue!” Recipe Contest Winner, Best Whole Grain Brown Rice. Courtesy of USA Rice Federation .
Diet:
Vegetarian & Vegan Diet
Course:
Soups & Appetizers
Dietary choice:
Vegetarian Gluten-free
Description:
Whether your taste in salsa runs medium or hot, these little brown rice appetizers are sure to please!
