Get your guests palates buzzing with a Latin inspired appetizer full of whole grain nutrients and savoury flavours. Easy to prepare with leftover rice, hosts can spend less time in the kitchen and more time socializing. Bite sized for adults and kids alike, this dish is the perfect addition to any cocktail party or barbecue.
Ingredients
- 3 cups (750 mL) cooked brown rice
- 1 cup (250 mL) shredded pepper jack cheese
- 4 eggs
- 1 jar (16 oz/500 mL) medium thick and chunky style salsa
- 1/2 cup (125 mL) sour cream
- 1/2 tsp (2 mL) each salt and pepper
- 3/4 cup (175 mL) crushed corn tortilla chips
- Additional salsa and sour cream for extra garnish
Steps
- Preheat oven to 350°F (150°C).
- Combine rice and cheese in large bowl; set aside.
- In a 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 tbsp (20 mL) of 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.
