Preparation

• 1 Preheat oven to 350 degrees.2 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.3 Spray miniature muffin pans with vegetable cooking spray. Spoon approximately 1 1/2 tablespoons rice mixture into each cup, filling to just below the rim. Sprinkle crushed chips over filling, pressing slightly with back of spoon.4 Bake 15 to 20 minutes, or until lightly browned. Serve warm with additional salsa and sour cream, if desired.
• Source: Recipe courtesy of Janet Gilbert and the wholegrainscouncil.org