Breakfast in a Cup

• 3 cups cooked Lowell Farms Jasmine Rice (white)

• 1 cup shredded cheddar cheese, divided

• 1 can diced green chilies

• 1 jar diced pimientos, drained

• 1/3 cup skim milk

• 2 eggs, beaten

• 1/2 tsp. ground cumin

• 1/2 tsp. salt

• 1/2 tsp. ground black pepper

• vegetable cooking spray

Combine rice, 1/2 cup cheese, chilies, pimientos, milk,
eggs, cumin, salt, and pepper in large bowl. Evenly divide
mixture into 12 muffin cups coated with cooking spray.
Sprinkle remaining 1/2 cup cheese on top of the muffin
mixture. Bake at 400 degrees for 15 minutes or until set.

Serves 12