Ingredients
- 2 eggs (beaten)
- 1 pam cooking spray
- 240 gr rice see note (cooked)
- 180 ml tuna in water (white drained)
- 110 gr cheddar cheese (shredded)
- 100 gr black olives (sliced)
- 30 ml milk
- 7 gr onion flakes (dried)
- 3 gr seasoned salt
- 2 gr parsley (dried)
Tangy Butter Sauce quarter cup butter -melted 1 tablespoon lemon juice half teaspoon seasoned salt half teaspoon parsley -dried
* note: I have always used left over cooked Rice a Roni. Pre-heat oven to 375 deg. F. Combine rice, cheese, tuna, olives, onion, parsley and seasoned salt. Stir in eggs and milk, mixing thoroughly. Spray muffin tin with PAM. Divide the rice mixture evenly among the cups. Bake @ 190ºC or 15 minutes or until lightly browned. Meanwhile, combine the sauce ingredients. Loosen muffins with a spatula and serve with sauce.
