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Source: USA Rice Federation

Southwest Salsa Rice Bites
These little appetizers are perfect for your next party, or make them for a casual weekend gathering. Either way, amazing!
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Serves: Makes 48 rice bites
Prep Time: 15 minutes
Cook Time: 15 to 20 minutes
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3 cups cooked brown rice, cooled
1 cup shredded pepper jack cheese
4 large eggs
One 16-ounce jar medium or hot, thick, chunky 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)




Preheat the oven to 350° F.

Mix together the rice and cheese in a large bowl and set aside.

In a medium bowl, beat the eggs until well blended. Stir in the salsa, sour cream, salt and pepper. Add the salsa mixture to the rice and cheese and mix well.

Spray miniature muffin pans with flavorless vegetable cooking spray. Spoon approximately 1 1/2 tablespoons of the rice mixture into each cup, filling to just below the rim. Sprinkle the crushed chips over the mixture and press lightly with the back of a spoon to adhere. Bake for 15 to 20 minutes, or until lightly browned.

Serve warm with additional salsa and sour cream, if desired.

Per Serving: 287 calories; 14 g fat; 784 mg sodium; 31 g carbohydrate; 2 g fiber; 10 g protein

Courtesy Rice to the Rescue! Recipe Contest "Best Whole Grain Brown Rice" Winner-Janet Gilbert





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