What do you do with leftover rice and chicken, well you make Crispy Rice Cups with Chicken filling? These were really yummy 👌
Ingredients
Rice Cups
2 cups cooled cooked rice
½ cup yogurt
Filling
- 2 Tblsps oil
- 1 large cooked chicken breast shredded
- ¼ green pepper
- ½ onion chopped
- ¼ yellow pepper
- ¼ red pepper
- 1 handful spinach leaves chopped
- 3 eggs
- Crack of salt
- Crack of pepper
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Method:
- Combine the rice and yogurt then mix well.
- Grease a muffin tin, then scoop some of the rice mixtures into it.
- Use your fingers to press and shape it into a cup.
- Bake at 200C until light brown and crispy.
- While the cups are baking, prepare the filling.
- Sauté the onion and other vegetables in the oil until just tender.
- Remove from the heat.
- Mix the veggie mixture with the shredded chicken.
- Stir in the eggs. Season well.
- Remove the browned rice cups from the oven.
- Scoop some mixture into the cups.
- Bake at 180C until the chicken and egg mixture has firmed.
- Cool before removing from the muffin tin.
- Use a spoon to scoop the cup out of the tin as the crispy rice could stick to the bottom or sides.
Prepared, tried, and tested Caashifa Adams Young
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Yum! I eat gluten free and these totally work. I’m Pinning to add this recipe to my meal plan!
Hi Candice. Thank you for popping over to my blog and I hope that you will try this out, and please let me know what you think once made.