750 ml (3 cups) cooked brown rice
250 ml (1 cup) shredded pepper jack cheese
1 jar (500 ml/16 oz) medium thick and chunky salsa
125 ml (1/2 cup) sour cream
2 ml (1/2 tsp) each salt and pepper
175 ml (3/4 cup) crushed corn tortilla chips
Additional salsa and sour cream, for garnish (optional)
Heat oven to 180 C (350 F).
In a large bowl, combine rice and cheese; 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 about 22 ml (1 1/2 tbsp) of rice mixture into each cup, filling to just below the rim. Sprinkle crushed chips over filling, pressing slightly with back of spoon.
Bake for 15 to 20 minutes or until lightly browned. Serve warm with additional salsa and sour cream, if using.
Makes 48 appetizers.
Source: USA Rice Federation, www.riceinfo.com