Try this Cheese-Chile Rice Cups recipe, or contribute your own.
Suggest a better descriptionCombine the cooked rice, Monterey Jack, chiles, tomato bits, milk eggs, cumin, salt and pepper in a bowl. Grease 12 muffin cups (vegetable spray can be used). Divide the rice mixture evenly into the cups. Sprinkle with the remaining cheese and bake at 400~ for 15 minutes or until set. Posted to MM-Recipes Digest V3 #294 Date: Sun, 27 Oct 96 12:54:03 UT From: "Deborah K?hnen"
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Serving Size: 1 Serving (218g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 230 | ||
Calories from Fat: 41 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 176.5mg | 54 % | |
Sodium 68.4mg | 2 % | |
Potassium 80.2mg | 2 % | |
Total Carbohydrate 37.2g | 11 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 35.5g | ||
Protein 8.9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 230
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