Veggie Rice Cups

Kathryn Brown


A nice side dish.


☆☆☆☆☆ 0 votes

Makes 12 Cups


  • 2 Tbsp
    olive oil
  • 1 c
    shredded carrots
  • 1 c
    frozen peas, thawed
  • 1 c
  • 3 1/2 c
    cooked rice, cooled
  • 2 tsp
    vegetable oil
  • 2 large
    eggs, beaten
  • 1/4 c

How to Make Veggie Rice Cups


  1. Preheat oven to 400 degrees. Spray muffin pan with cooking spray.
  2. Heat olive oil in skillet. Add carrots and cook until soft.
  3. Add peas and spinach. Cook until spinach is soft.
  4. Transfer veggies to a large bowl.
  5. Stir in rice, vegetable oil, eggs and flour.
  6. Spoon the mixture into the muffin tin cups.
  7. Bake 20 - 25 minutes.
  8. Let cool for 5 minutes before removing from pan.
  9. Enjoy!

Printable Recipe Card

About Veggie Rice Cups

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: American

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