Southwest Rice Bites

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Southwest Rice Bites

Southwest Rice Bites
1½ cups cooked white or brown rice
1 cup shredded pepper Jack cheese
1 egg, beaten
1/3 cup salsa
1/4 cup sour cream
Salt and pepper to taste
1/3 cup crumbled tortilla chips
Cilantro leaves (topper)
Salsa (topper)
Sour cream (topper)

Prep: 15 minutes, Cook: 20 minutes, Makes: 24 appetizers

1. Preheat oven to 350°F.  Stir together rice, cheese, egg, salsa, sour cream and salt and pepper to taste.

2. Spray 24 mini muffin cups with nonstick cooking spray and press equal amounts of rice mixture into each cup. Top with crumbled tortilla chips and bake for 15 to 20 minutes or until tops are lightly browned. Top with salsa, sour cream and cilantro leaves. 

Nutritional Information:
90 calories, 3 g protein, 5 g total fat (2.5 g sat., 0 g trans), 9 g carbohydrate, 0 g fiber, 0 g sugar, 30 mg cholesterol, 140 mg sodium, 1 point


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bake at what temperature?

Comment Number: 1839


Oops, we goofed! It's 350 degrees. Thanks for the heads up; we're updating the recipe.

Comment Number: 1869


Made these without toppings for a New Years party last year and they were a hit! Making them again this year with toppings, they would be great with cilantro leaves!

Comment Number: 4731