Nacho Rice
All your favourite nacho flavours ... but with rice!
Ingredients:
- 400g cooked Kilombero Rice, cooled
- 100g grated cheese
- 4 eggs
- 1 jar medium thick and chunky-style salsa
- 200g sour cream
- 1/2 teaspoon Ukuva Seaweed Salt
- 1/2 teaspoon Ukuva Rainbow Pepper
- 40g crushed corn or tortilla chips
- (optional) additional salsa and sour cream for garnish
Method:
- Preheat oven to 180°C/fan 160°C/gas mark 4
- Combine cooked and rice and cheese in large bowl and set aside. In a medium bowl, beat eggs and stir in salsa, sour cream, salt and pepper. Add salsa mixture to rice and cheese; mix well.
- Spray miniature muffin pans with vegetable cooking spray. Spoon approximately 1 1/2 tablespoons rice mixture into each cup, filling to just below the rim. Sprinkle crushed tortilla chips over filling, pressing slightly with back of spoon.
- Bake for 15 to 20 minutes or until lightly browned (you may have to cook in batches). Serve warm with additional salsa and sour cream, if desired.