OK, you NEED to save this recipe from the USA Rice Council (née Federation – or vice versa). It went together in a snap, smelled wonderful while baking, and tasted even better once ready. The other cool thing is; it’s kind of designed to be frozen, then plucked and ‘waved for a minute as needed to provide a breakfast on the go (Rich is my guinea pig for the grab and go part – he has two pieces fresh from the freezer to ‘wave once he gets to his office downtown).
I did make a few slight changes to the original recipe – I used Vigo’s Yellow Rice (by far my favorite rice), some Crystal Farms chipotle cheddar cheese in place of plain, and some roasted yellow and red peppers in place of pimiento – mostly stuff I had in the fridge since I was treating this as a ‘leftover’ solutions recipe.
I’m thinking that this recipe could easily be adapted for cocktail use by using a mini-muffin pan. A batch of these mini-bits in the freezer along with some cheesy olive 
bombs and maybe some stuffed cherry peppers in a jar in the back of the fridge means you’re minutes away from sipping sparkling cocktails or Arnold Palmers with unexpected guests – always a good thing 😉
ORIGINAL RECIPE
•3 cups cooked rice
•1/2 cup + 1/2 cup shredded Cheddar cheese
•1 (4 oz) can diced green chiles, drained
•1 (2 oz) jar diced pimientos, drained
•1/3 cup skim milk
•2 eggs, beaten
•1/2 tsp ground cumin
•1/2 tsp salt
•1/2 tsp black pepper
Combine rice, 1/2 cup cheese and remaining ingredients in a large bowl (I didn’t add the salt or cumin because I started with a seasoned rice; and do I really need to mention the added dash of Cajun Power Spicy Garlic Sauce)?
Spray a muffin pan with Pam and divide rice mixture evenly among cups. Sprinkle remaining 1/2 cup cheese on top.
Bake at 400º for 15 minutes, or until set. Like I said, goodness from the oven…