Title: Cheese-chile rice cups
 Categories: Sun-dried, Muffins, Rice, Brunch
      Yield: 12 Servings
 
      3 c  Cooked rice
    1/2 c  Shredded Monterey Jack
      1 cn Diced green chiles; 4oz cn
    1/3 c  Dried Tomato Bits
    1/2 c  Milk
      2    Eggs; beaten
    1/2 ts Ground cumin
        x  Salt and pepper
    1/2 c  Cheddar cheese; shredded
 
  Combine the cooked rice, Monterey Jack, chiles, tomato bits, milk
  eggs, cumin, salt and pepper in a bowl. Grease 12 muffin cups
  (vegetable spray can be used). Divide the rice mixture evenly into
  the cups. Sprinkle with the remaining cheese and bake at 400~ for 15
  minutes or until set.