Recipe - Breakfast In A Cup

3 cup Cooked rice; *as directed
4 ounce Lowfat cheddar cheese; low
sodium OR 1 cup shredded
Cheddar cheese; divided
4 ounce Diced green chilies; drained
2 ounce Diced pimientos; drained
1/3 cup 1% milk
3 Egg whites; beaten
One half teaspoon Ground cumin
One half teaspoon Ground black pepper
Vegetable cooking spray

Combine cooked rice, One half cup cheese, chilies, pimientos, milk, egg whites,
cumin, and pepper in large bowl. Evenly divide mixture into 12 muffin cups
coated with cooking spray. Sprinkle with remaining One half cup cheese. Bake at
400F for 15 minutes or until set. Serves 12

Tip: Breakfast Cups may be stored in the freezer in a freezer bag or
tightly sealed container. To reheat frozen Breakfast Cups, microwave each
cup on HIGH for 1 minute.

[PER SERVING: 104 calories; 2 g total fat; 1 g saturated fat ; 180 mg
sodium; 5 mg cholesterol.]

BREAKFAST * Breakfast In A Cup * Cantaloupe wedge * 2 Slices whole wheat
toast * 2 Teaspoons tub, corn oil margarine * 1 Cup 1% milk

Riviana Foods markets Mahatma, Carolina, River, WaterMaid Success and other
brands. "Mahatma Rice" http://www.mahatmarice.com and Related link:
http://www.usarice.com/domestic/recipes/

Notes: *Cook rice without butter or salt and allow to cool.

Sent by "Kitpath" phannema@wizard.ucr.edu on May 11, 1998, converted by
MC_Buster.

Recipe by: Riviana Foods Inc. "Pyramid Plan Menu"

Posted to MCRecipe Digest by Kitpath phannema@wizard.ucr.edu on May 11,
1998