Southwest Salsa Rice Bites

• 3 cups cooked brown rice, cooked
• 1 cup shredded monterey jack pepper cheese
• 4 eggs
• 16 ounces chunky salsa
• 12 cup sour cream
• 12 teaspoon salt
• 12 teaspoon ground black pepper
• 34 cup crushed corn tortilla chips

1. Preheat oven to 350.
2. Combine rice and cheese in large bowl; set aside.
3. In medium bowl, beat eggs until well blended.
4. Stir in salsa, sour cream, salt and pepper.
5. Add salsa mixture to rice and cheese; mix well.
6. Spray miniature muffin pans with vegetable cooking spray.
7. Spoon approximately 1 1/2 tablespoon rice mixture into each cup, filling to just below rim.
8. Sprinkle crushed chips over filling, pressing slightly with back of spoon.
9. Bake 15-20 minutes, or until lightly browned.
10. Serve warm with additional salsa and sour cream, if desired.
11. Serve as an appetizer or along with chicken fajitas for a complete meal.

brown rice, shredded monterey jack pepper cheese, eggs, chunky salsa, sour cream, salt, ground black pepper, corn tortilla

Taken from www.food.com/recipe/southwest-salsa-rice-bites-239099 (may not work)