Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
673
Calories
33g
Protein
33g
Fat
61g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 cups cooked rice
- 1 1/4 cups (5 ounces) shredded Cheddar or American cheese, divided
- 4 eggs, divided
- 1 4-ounce can diced green chiles
- 1 2-ounce jar diced pimientos, drained
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/3 cup milk
- 1/2 to 1 teaspoon paprika for garnish
- =
Directions
1
Combine rice, 3/4 cup cheese, and 2 eggs (slightly beaten) in large bowl. Press mixture equally into bottoms and sides of 12 greased muffin cups. Bake at 400 degrees 5 to 8 minutes, or until lightly browned.
2
Blend chiles, pimientos, cumin, salt, pepper, milk, and remaining 1/2 cup cheese and 2 eggs in small bowl; pour equally into cups. Sprinkle with paprika. Return to oven; bake 15 to 20 minutes, or until set.
Recipe sourced from
fandom