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Ingredients

1 (8.8 ounce) pouch UNCLE BEN'S® Ready Rice® Original Long Grain or Whole Grain Brown 4 ounces cream cheese, softened ¼ cup shredded Mexican blend cheese 1 ½ teaspoons taco seasoning mix 1 teaspoon chopped fresh cilantro 12 large jalapeno peppers, halved lengthwise, seeds and membranes removed 1 cup panko bread crumbs 1 tablespoon melted butter

Nutrition Info

107.8 calories carbohydrate: 13.6 g cholesterol: 15 mg fat: 5.7 g fiber: 0.5 g protein: 2.9 g saturatedFat: 3.3 g servingSize: - sodium: 121.9 mg sugar: 0.5 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Prepare rice according to package directions. Allow to cool slightly.
Mix rice, cream cheese, shredded cheese, taco seasoning, and cilantro together in a bowl. Combine thoroughly.
Fill each jalapeno half with about a teaspoon of rice mixture, depending on size of jalapeno. Arrange filled jalapeno halves on prepared baking sheet.
Mix panko bread crumbs and melted butter together in a small bowl. Top filled jalapenos with crumb mixture.
Bake poppers in preheated oven until lightly golden on top, about 15 to 20 minutes.

24 poppers

A twist on a classic jalapeno popper using rice and cheese with a crusty panko topping and then baked…not fried.