These Cheese-Chile Rice Cups are a comforting, portable side dish that transforms leftover rice into a golden, savory treat. The combination of fluffy cooked rice, creamy Monterey Jack and sharp Cheddar cheeses, and mild green chiles creates a rich, satisfying texture. Earthy cumin and sun-dried tomato bits add depth and a touch of sweetness, while beaten eggs bind everything together into firm, sliceable cups. Perfect for potlucks, meal prep, or as a hearty vegetarian accompaniment to tacos and burritos, they bake quickly in a muffin tin. The edges get delightfully crisp while the center remains moist and cheesy. They are simple to assemble with pantry staples and offer a delicious way to use up extra rice.
Cheese-Chile Rice Cups
Description
These Cheese-Chile Rice Cups are a comforting, portable side dish that transforms leftover rice into a golden, savory treat. The combination of fluffy cooked rice, creamy Monterey Jack and sharp Cheddar cheeses, and mild green chiles creates a rich, satisfying texture. Earthy cumin and sun-dried tomato bits add depth and a touch of sweetness, while beaten eggs bind everything together into firm, sliceable cups. Perfect for potlucks, meal prep, or as a hearty vegetarian accompaniment to tacos and burritos, they bake quickly in a muffin tin. The edges get delightfully crisp while the center remains moist and cheesy. They are simple to assemble with pantry staples and offer a delicious way to use up extra rice.Ingredients
Directions
-
Preheat your oven to 400&# 194;°F (200ðC) and lightly grease a 12-cup muffin tin with non-stick spray or butter.
-
In a large mixing bowl, combine the 3 cups of cooked rice, 1/2 cup shredded Monterey Jack cheese, the drained diced green chiles, dried tomato bits, milk, beaten eggs, ground cumin, salt, and pepper.
-
Stir the mixture until all ingredients are evenly distributed and the rice is well-coated with the egg and milk mixture.
-
Divide the rice mixture evenly among the 12 prepared muffin cups, pressing down gently to pack them firmly.
-
Sprinkle the reserved 1/2 cup of shredded Cheddar cheese evenly over the top of each rice cup.
-
Bake in the preheated oven for 15 to 20 minutes, or until the cheese is melted and bubbly and the rice cups are set in the center.
-
Remove from the oven and let cool in the pan for 5 minutes to set before carefully removing the cups with a knife or spatula.
-
Serve warm as a side dish or appetizer.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 272.5kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.4g2%
- Cholesterol 0.6mg1%
- Sodium 18.9mg1%
- Total Carbohydrate 57.6g20%
- Dietary Fiber 3.1g13%
- Sugars 4.4g
- Protein 7.1g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
