VERDE VALLE / RECIPES / Veggie Rice Cupcakes

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Veggie Rice Cupcakes

30 to 45 mins Serve 4 Ingredients: 500 g black bean, Verde Valle®, 1 garlic clove, ¼ onion, 2 tablespoons salt, 2 tablespoons oil, 2 tablespoons onion, chopped, 1 cup white corn grains, 2 "chiles poblanos", roasted and peeled, 2 tablespoons chicken soup powder, 2 cups Verde Valle Super Extra Rice, 4 cups water, 2 eggs, ½ cup grated carrot, ½ cup grated zucchini, ½ cup chopped broccoli, ¾ cup shredded Manchego cheese, Salt and pepper to taste, Oil (for greasing),
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Veggie Rice Cupcakes

Veggie Rice Cupcakes

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ingredients

500 g black bean, Verde Valle®

1 garlic clove

¼ onion

2 tablespoons salt

2 tablespoons oil

2 tablespoons onion, chopped

1 cup white corn grains

2 "chiles poblanos", roasted and peeled

2 tablespoons chicken soup powder

2 cups Verde Valle Super Extra Rice

4 cups water

2 eggs

½ cup grated carrot

½ cup grated zucchini

½ cup chopped broccoli

¾ cup shredded Manchego cheese

Salt and pepper to taste

Oil (for greasing)

PREPARATION

  1. Rinse the rice until the water runs clear. Cook with water in a pot over high heat for 15 minutes, covered. Set aside.
  2. Grate the vegetables and chop the broccoli into small pieces. In a bowl, mix the cooked rice, vegetables, cheese, and beaten eggs. Season with salt and pepper.
  3. Spoon the mixture into greased cupcake molds.
  4. Preheat the oven to 180°C (350°F) and bake for 20–25 minutes or until set.
  5. Let cool and enjoy.
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