Spicy Brown Rice Appetizer
Yield: 48
Serves: 8

Janet Gilbert - 2007 "Rice to the Rescue!" Recipe Contest Winner, Best Whole Grain Brown Rice. Courtesy of USA Rice Federation.  www.usarice.com

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
• 1/2 cup sour cream
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup crushed corn or tortilla chips
• Additional salsa and sour cream for garnish (optional)

Directions:
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.

• Calories: 287
• Total Fat: 14g
• Cholesterol: 123mg
• Sodium: 784mg
• Total Carbohydrate: 31g
• Dietary Fiber: 2g
• Protein: 10g