CHEESE AND CHILES RICE BREAD
Yield: Makes 8 servings.
Ingredients • 3/4 cup chopped onion • 3 tablespoons butter or margarine, melted, divided • 1 1/2 cups all purpose flour • 1 tablespoon baking powder • 1/2 teaspoon salt • 1/3 cup butter or margarine • 1 cup cooked rice, cooled • 1 cup shredded Cheddar cheese, divided • 1 4-ounce can chopped green chiles, drained • 1 egg, lightly beaten • 1/2 cup milk • 1 tablespoon poppy seeds
Directions Cook onion in 1 tablespoon butter in small skillet until transparent; set aside to cool. Sift flour, baking powder and salt into large bowl. Cut in butter with pastry blender. Combine egg and milk. Stir in rice, 1/2 cup cheese, onion, chiles and egg mixture. Spread dough in greased 9-inch round baking pan. Sprinkle with remaining 1/2 cup cheese, poppy seeds and remaining 2 tablespoons butter. Bake at 400 degrees 25 to 35 minutes or until toothpick inserted in center comes out clean. Serve hot! Nutrition Facts Calories 307 Total Fat 18g Cholesterol 76mg Sodium 533mg Total Carbohydrate 27g Dietary Fiber 1g Protein 8g USA Rice Federation (www.usarice.com)
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