Rice and Veggies Muffins Recipe

Enjoy these simple yet delicious oven-baked veggie and egg muffins using stir-fried Jasmati® Rice created by Lauren Arboleda @foodfromtheheart.

Buy Now
Serves
4

Ingredients

  • null 2 cups leftover RiceSelect Jasmati® Rice & Marinated Tofu Stir Fry or simple cooked rice
  • null 1 cup chopped spinach
  • null 4 eggs
  • null Pinch salt

Instructions

  1. Preheat the oven at 350 F.
  2. In a bowl whisk eggs, add leftover rice, chopped spinach and salt.
  3. Transfer mixture into a muffin pan.
  4. Bake for 14-20 minutes.