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.