Ingredients

Yield: 12 servings

For Rice Cups:
3 cups cooked rice
1 cup shredded, medium cheddar cheese (save 1/2 cup for topping)
1 small can diced mild green chilies
1 tablespoon chopped pimento
1/3 cup milk
2 beaten eggs
1 cup finely diced cooked ham
2 tablespoons chopped green onion
1/4 cup chopped green pepper

Mix well cooked rice, 1/2 cup cheese, chilies, pimento, milk, eggs and ham. In small amount of butter or margarine, briefly saute green onion and green pepper (until somewhat transparent.) Spray 12 muffin tins with nonstick spray. Fill muffin tins with rice mixture and top with remaining cheese. Bake at 350 degrees for 30 minutes or until set. Serve with hot tomato sauce.

Directions

For Tomato Sauce:

2 tablespoons margarine

3 tablespoons flour

1 1/2 cups tomato juice

Melt margarine, and whisk in flour. Cook until thickened. Slowly add tomato juice and whisk until sauce is thickened. Adjust seasonings. Strain and serve over Rice Cups.

Each serving (with sauce) contains 157 calories, 7 g fat, 15 g carb, 492 mg sodium, 53 mg cholesterol.