These little red rice cakes are so easy to make for a healthy snack or as part of a Mexican meal.
The Tio Pablo Arroz Rojo used in this recipe is an authentic Mexican Red Rice Mix of tomato, capsicum, split peas and spices. You just add rice and cook according to the instructions on the packet.
To make them:
Cook the rice according to the instruction on the package
For every 2 cups of rice stir in a few tablespoons of frozen peas (no need to defrost)
Leave the rice until it is lukewarm
Then add 1 egg , 3/4-1 cup of tasty cheddar cheese and 1 teaspoon of Tio Pablo Mexican Gold spice mix.
Spoon into medium sized silicone muffin molds which have been lightly greased/sprayed with oil
Fill each to the top and pat down lightly to level the surface
Sprinkle some finely grated parmesan cheese on top
Bake for about 12-15 minutes in a moderate oven until they are set and the parmesan cheese is golden brown
Serve with a tomato salsa/tomato sauce
This is a very flexible recipe. Sometimes I add 2 eggs to make a softer rice cake. And you can substitute the peas with some sweet corn.