Name: Rice and vegie loaf
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 4 cup chilled cooked rice; 3 eggs, at room temperature, lightly whisked; 2 1/4 cup grated cheddar cheese; 420 gram can mexican chilli beans, undrained; 1 brown onion, coarsely grated; 1 carrot, coarsely grated; mixed steamed vegetables, to serve; 1/3 cup bought fresh guacamole

Rice and vegie loaf

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Serves 4

Prep

15M

Cook

45M

Total

Ingredients

4 cup chilled cooked rice

3 eggs, at room temperature, lightly whisked

2 1/4 cup grated cheddar cheese

420 gram can mexican chilli beans, undrained

1 brown onion, coarsely grated

1 carrot, coarsely grated

mixed steamed vegetables, to serve

1/3 cup bought fresh guacamole

Method

1.Preheat oven to 180°C/160°C fan forced. Grease and line base and sides of a 21 x 10cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles.

2.Combine rice, egg, 2 cups of the cheese, undrained beans, onion and carrot in a bowl. Season. Spoon mixture into prepared pan; level surface. Sprinkle top with remaining cheese.

3.Bake for 45 minutes or until golden and set. Stand for 15 minutes in pan. Serve loaf sliced, with vegetables and guacamole.

You’ll need to cook about 1 1/3 cups rice. Drain, then rinse under cold running water Drain; refrigerate until cold. Leftovers Wrap individual loaf slices in plastic food wrap, then refrigerate. Pack them in lunch boxes the next day.
Note

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Ingredients

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