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Yield: Makes approximately 4 dozen.
• 4 cups water
• 2 cups uncooked rice
• 1 1/2 cups Cheddar cheese
• 2 eggs
• 1 1.25-ounce package chili seasoning mix
• 2 cups plain bread crumbs
• Taco Sauce
Combine water and rice in 3-quart saucepan.
Bring to a boil, stir once or twice.
Reduce heat; cover and simmer 15 to 20 minutes or until water is absorbed.
Add cheese, eggs, and chili seasoning mix.
Cool mixture to room temperature.
Shape rice mixture into 2x1/2-inch sticks.
Roll in bread crumbs.
Refrigerate 2 to 3 hours.
Deep-fry balls in hot vegetable oil until golden brown.
Remove with slotted spoon; drain on paper towels.
Serve with Taco Sauce.
Total Fat 2g
Total Carbohydrate 9g
USA Rice Federation www.usarice.com
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