Spiced Rice Cookies With Mexican Chocolate

• 1 cup butter, softened
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional)
• 1 (8.8 ounce) pouch cooked and cooled UNCLE BEN'S(R) Ready Rice(R) Basmati
• 1 cup chopped walnuts
• 3 tablets Mexican chocolate (such as Chocolate Ibarra(R)), coarsely chopped

1. Beat butter, white sugar, and brown sugar together in a bowl until fluffy. Beat in eggs and vanilla.
2. Combine flour, baking powder, baking soda, cinnamon, salt, and cayenne pepper in a separate bowl.
3. Mix the dry ingredients into the butter mixture. Stir in cooked rice, chopped walnuts, and chopped chocolate.
4. Cover bowl with plastic wrap and refrigerate for 1 hour.
5. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheet.
6. Roll dough into walnut size balls; arrange on cookie sheets, about 12 per sheet.
7. Bake in preheated oven until golden brown, about 15 minutes. Let cool on sheet 5 to 10 minutes; transfer to wire racks to cool completely.

butter, white sugar, brown sugar, eggs, vanilla, flour, baking powder, baking soda, ground cinnamon, salt, cayenne pepper, basmati, walnuts, chocolate

Taken from www.allrecipes.com/recipe/242495/spiced-rice-cookies-with-mexican-chocolate/ (may not work)