Southwest Veggie Rice Cups
Recipe type: Brunch
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • ⅔ cup jasmine rice
  • 1 cup grated zucchini, drained in towel lined strainer.
  • 1 Tbsp. butter
  • ½ cup finely chopped onion
  • 4 medium cloves garlic, peeled and crushed
  • ½ cup baby sweet peppers
  • 1 cup finely chopped spinach
  • 2 Tbsp. chopped Hatch chilies
  • 1 Tbsp. finely chopped parsley
  • Salt and pepper to taste
  • 2 large eggs
  • ½ cup grated parmesan cheese
  • Pepper jack cheese, cut into 10 1 in.cubes or wedges
  • Sweet chilli sauce, to serve
  1. Preheat oven to 390.
  2. Grease 10 holes in a muffin pan (1/3 cup capacity holes).
  3. Line the base of each hole with a circle of baking paper.
  4. Or you can use silicone baking cups sprayed with oil.
  5. Boil rice according to directions on packet.
  6. Drain cooked rice and set aside.
  7. Melt butter in a large saucepan over medium heat.
  8. Add onion, chilies and garlic and cook for two minutes, stirring occasionally.
  9. Add sweet peppers, and cook for another two minutes, stirring occasionally.
  10. Add zucchini, spinach, salt and pepper.
  11. Stir to combine and cook for another minute.
  12. Remove saucepan from heat and transfer vegetable mixture to a large bowl.
  13. Stir in rice. Allow mixture to cool for 10 minutes.
  14. Stir in (beaten) eggs and parmesan cheese into rice mixture.
  15. Fill the prepared muffin holes with the rice mixture.
  16. Press the mixture down so that the cups are densely packed
  17. Top each cup with a piece of cheese.
  18. I cut the cheese into 1 inch wedges and pushed them into the middle of the cups.
  19. Bake for about 25 minutes, or until lightly browned.
  20. Serve hot with sweet chilli sauce.
Recipe by Veggie Punk Kitchen at