Serves 12

Hands-on time: 10 minutes

Hands-off time: 20 minutes

INGREDIENTS

1 tin (410g) Rhodes Quality Mixed Vegetables in Brine OR Rhodes Quality Processed Peas in Brine OR

Rhodes Quality Whole Kernel Corn in Brine

2 cups white rice, cooked

1 tbsp Hinds Spice for Rice

4 large eggs

2 cups grated cheddar cheese

Serving suggestion: Parsley

METHOD

1. Preheat the oven to 180ºC and generously grease a 12-hole muffin tray.

2. Choose your favourite Rhodes Quality Mixed Vegetables in Brine OR Rhodes Quality Processed Peas in Brine OR Rhodes Quality Whole Kernel Corn in Brine and discard the brine.

3. In a large mixing bowl, add the cooked rice, tinned vegetables of choice, Hinds Spice for Rice, eggs, and 1 cup of cheese. Mix until all the ingredients are well combined.

4. Divide the rice mixture between the muffin tray holes. Top the mixture with the remaining 1 cup of cheese and bake for 20 minutes or until the cheese has melted and lightly browned.

5. Once baked, carefully remove the cups from the muffin tray and arrange them on a platter. Garnish with freshly chopped parsley and ENJOY! *Chef’s Tip: Serve as the perfect lunchbox snack.