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

Combine cooked rice, 1/2 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 1/2 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.

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/

Brendas notes: Made this several times, long ago (from a little rice booklet I b ought at the market) and lost the recipe. Thanks to Pat Hanneman for replacing it. I made them last night. I dont know why I like these little cups of rice...but I do. Sometimes I add a little cilantro and a few bits of tomato. I wonder if children might be tempted to eat these...bet they would; little muffin shapes of tasty rice and diced veggies, with melted cheese on top. Toss a little salsa on top and serve with a side of pinto beans. Yum for lunch, dinner (or breakfast).

NOTES : I like these. Just rice with little bits of pimiento and green chilis...some cheese, cooked in muffin tin. See if the kids will eat em! I bet they do. :)) Enjoy. (Thanks Pat H. for getting me back my lost recipe! Pat posted this recipe to MC-Rec a while back as Breakfast in a Cup...I added the word Rice so Id know what it really is. Yes, I know, the rice people named it Breakfast... I but I like em anytime.)

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