Southwest Salsa Rice Bites
Avoid the mess of chips and dip with these Latin-inspired, bite-sized rice appetizers! Full of flavor and starring U.S.-grown brown rice, they're easy to prepare and the perfect addition to any party.
Serving Size6 rice bites
- 3 cups cooked brown rice
- 1 cup pepper jack cheese, shredded
- 4 eggs
- 1 (16-ounce) jar medium (or hot) thick and chunky-style salsa
- ½ cup sour cream
- ½ teaspoon salt
- ½ teaspoon pepper
- ¾ cup corn or tortilla chips, crushed
- Additional salsa and sour cream for extra garnish
- Preheat oven to 350 degrees.
- Combine rice and cheese in large bowl; set aside.
- In 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 ½ tablespoons 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. Yields 48 rice bites.
- Serve warm with additional salsa and sour cream, if desired.
Recipe NotesUse leftover rice to reduce the preparation time on game day.
- Calories 287
- Total Fat 14g
- Cholesterol 123mg
- Sodium 784mg
- Carbohydrates 31g
- Dietary Fiber 2g
- Protein 10g