leftover rice muffins

serve as appitizers, for lunches, great finger food

• Ready In: 40 mins
• Serves: 8
• Yields: 24 muffins

Ingredients

• 1  cup rice
• 1⁄2 cup  grated cheese
• 1⁄4 cup black olives or 1⁄4 cup green olives
•  onions or  bell peppers or  dill pickle (what ever you decide)
•  leftover over ham or  chicken or  turkey or 1  can tuna or 1  can salmon (anything goes)
• 1  egg

Directions

1. Have rice cooked add the ingredients you want mix altogether add s& p put into very small muffin tins, sprayed with Pam.
2. bake 400 for 10-15 minutes the cheese& egg will bond altogether.
3. let cool they are easier to get out this way.
4. Very good in lunches, appitizers I take them to parties.
5. (the rice when all mixed together should be moist but not mucky).
6. most of the time I do not measure just throw everything in I want adding more cheese or maybe an extra egg depending on the quantity of everything I've thrown in.
7. try it, you'll like it.