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CHILI CHEESE STICKS

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.

Nutrition Facts
Calories 60   
Total Fat 2g 
Cholesterol 13mg 
Sodium 100mg 
Total Carbohydrate 9g 
Protein 2g

 
USA Rice Federation www.usarice.com
 

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