Spray a 12-cup muffin tin with nonstick cooking spray; set aside.
Cook black rice in 2 cups of boiling water a large pot on the stove top over medium heat. Cover and cook until tender, approximately 20-25 minutes. Set aside.
In a large bowl, combine cooked rice with egg whites, salsa, flour, spinach, parsley, cheese, chili powder, cumin, crushed red pepper, sesame seeds, sea salt and pepper; mix well to combine. Transfer mixture into the prepared muffin tray.
Bake about 20 minutes until lightly browned on top. Let cool five minutes then remove from muffin tin. Serve warm.
Serving Size: 1 Muffin Calories: 114.5 cal • Fat: 2.9 g • Protein: 5.1 g • Carb: 18.5 g • Fiber: 1.1 g • Sugar: 4.5 g • Sodium: 356.9 mg
Recipe by Gluten Free Recipes - The Healthy Apple at http://thehealthyapple.com/2013/11/04/gluten-free-baked-black-rice-bites/