Title: Cheese-Chile Rice Cups
Categories: Sun-dried, Muffins, Rice, Brunch
Yield: 12 Servings

3 c Cooked rice
1/2 c Shredded Monterey Jack
1 cn Diced green chiles; 4oz cn
1/3 c Dried Tomato Bits
1/2 c Milk
2 Eggs; beaten
1/2 ts Ground cumin
x Salt and pepper
1/2 c Cheddar cheese; shredded

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.
Posted to MM-Recipes Digest V3 #294

Date: Sun, 27 Oct 96 12:54:03 UT

From: "Deborah Kühnen"