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Active time10 minutes
Total time30 minutes
Yield48 appetizers (8 servings)
3 cups cooked brown rice, cooled
1 cup shredded pepper jack cheese
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)
- 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.
Janet Gilbert — 2007 “Rice to the Rescue!” Recipe Contest Winner, Best Whole Grain Brown Rice. Courtesy of USA Rice Federation.
NutritionCalories — 287
Total Fat — 14g
Cholesterol — 123mg
Sodium — 784mg
Total Carbohydrate — 31g
Dietary Fiber — 2g
Protein — 10g.