1/2 c Sliced green onions
1 tb Butter or margarine
6 Eggs; beaten
1/2 c Milk
3/4 ts Salt
1/4 ts Hot pepper sauce
2 c Cooked rice
1 md Tomato; chopped
1 cn Chopped green chilies (4 oz)
4 oz Shredded Cheddar cheese
Cook onions in butter until tender in 10-inch skillet over medium-high heat. Beat eggs with milk, salt, and pepper sauce. Stir in rice, tomato, and chilies. Pour into skillet. Reduce heat to medium-low. Cover; cook until top is almost set, 12 to 15 minutes. Sprinkle with cheese. Cover, remove from heat, and let stand about 10 minutes. Conventional Oven: Combine eggs, milk, salt, and pepper sauce in large bowl; whisk to blend. Stir in rice, tomato, cheese, chilies, and onions. Pour into greased 10-inch baking dish. Bake at 375 degrees 30 minutes or until knife inserted in center comes out clean. Source: Rice the Timely Ingredient Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias