 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
|
I usually double this recipe and freeze some cups after baking to reheat for a future meal.Donna Chapman, Anchor Point, Alaska Ingredients:
3 cups cooked long grain rice |
1 cup (4 ounces) shredded cheddar cheese, divided |
1 can (4 ounces) chopped green chilies, drained |
1 jar (2 ounces) diced pimientos, drained |
1/3 cup milk |
2 eggs |
1/2 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large bowl, combine the rice, 1/2 cup cheese, chilies, pimientos, milk, eggs, cumin, salt and pepper.
2. Spoon into 12 greased muffin cups. Sprinkle with remaining cheese. Bake at 400° for 15 minutes or until eggs are set. Yield: 12 servings.
|
|