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Cheese-Chile Rice Cups

Cheese-Chile Rice Cups recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 272.5
Dietary: Gluten-free, Vegetarian
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
  • 3 cup Cooked rice
  • 1/2 cup Shredded Monterey Jack cheese
  • 1 can (4 oz) Diced green chiles, drained
  • 1/3 cup Dried Tomato Bits
  • 1/2 cup Milk
  • 2 Eggs; beaten
  • 1/2 teaspoon Ground cumin
  • 1/2 cup Shredded Cheddar cheese, divided
  • 1 Salt and pepper to taste
Directions
  1. 1
    Preheat your oven to 400&# 194;°F (200ðC) and lightly grease a 12-cup muffin tin with non-stick spray or butter.
  2. 2
    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.
  3. 3
    Stir the mixture until all ingredients are evenly distributed and the rice is well-coated with the egg and milk mixture.
  4. 4
    Divide the rice mixture evenly among the 12 prepared muffin cups, pressing down gently to pack them firmly.
  5. 5
    Sprinkle the reserved 1/2 cup of shredded Cheddar cheese evenly over the top of each rice cup.
  6. 6
    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.
  7. 7
    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.
  8. 8
    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.

Keywords: rice cups, cheese muffins, vegetarian side, green chiles, monterey jack, cheddar, cumin, dried tomatoes, baked rice, meal prep, potluck dish, leftover rice, easy dinner, cheese dip, tex-mex, muffin tin recipes, comfort food, simple cooking, party appetizer
Read it online: https://www.chefs-mate.com/recipe/cheese-chile-rice-cups/