5-Ingredient Cheesy Rice Cups

Servings 12
Difficulty Beginner
Total Time 30 minutes

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INGREDIENTS

  • 1 x 410g Rhodes Quality Mixed Vegetables in Brine OR Rhodes Quality Processed Peas in Brine OR Rhodes Quality Whole Kernel Corn in Brine
  • 2 cups White rice, cooked
  • 1 Tbsp Hinds Spices Spice for Rice
  • 4 Large eggs
  • 2 cups Grated cheddar cheese

Serving Suggestion: Parsley

METHOD

  • Preheat the oven to 180ºC and generously grease a 12-hole muffin tray.
  • Choose your favourite Rhodes Quality Mixed Vegetables in Brine OR Rhodes Quality Processed Peas in Brine OR Rhodes Quality Whole Kernel Corn in Brine and discard the brine.
  • In a large mixing bowl, add the cooked rice, tinned vegetables of choice, Hinds Spices Spice for Rice, eggs, and 1 cup of cheese. Mix until all the ingredients are well combined.
  • Divide the rice mixture between the muffin tray holes. Top the mixture with the remaining 1 cup of cheese and bake for 20 minutes or until the cheese has melted and lightly browned.
  • Once baked, carefully remove the cups from the muffin tray and arrange them on a platter. Garnish with freshly chopped parsley and ENJOY!
    CHEF'S TIP: Serve as the perfect lunchbox snack.