https://foodland.iga.com/Recipes/Detail/5575/
Yield: 12 servings
| 1 1/2 | cups | long grain rice, prepared following directions on the package | |
|
|
|||
| 1 | cup | (4 ounce) shredded cheddar cheese, divided | |
|
|
|||
| 1 | can | (4 ounce) green chilies, drained and chopped | |
|
|
|||
| 1 | jar | (2 ounce) pimientos, drained and diced | |
|
|
|||
| 1/3 | cup | milk | |
|
|
|||
| 2 | eggs | ||
|
|
|||
| 1/2 | teaspoon | grouund cumin | |
|
|
|||
| 1/2 | teaspoon | salt | |
|
|
|||
| 1/4 | teaspoon | pepper | |
|
|
|||
Preheat oven to 400 degrees F
Spray a 12 cup muffin tin with nonstick cooking spray.
In a large bowl, combine cooked rice, 1/2 cup cheese, chilies, pimientos, milk, eggs, cumin, salt and pepper.
Spoon into greased muffin cups. Sprinkle with remaining cheese. Bake for 15 minutes or until eggs are set.
Please note that some ingredients and brands may not be available in every store.
https://foodland.iga.com/Recipes/Detail/5575/
Be the first to comment on this recipe!
Add a Comment Login