It’s after Christmas and all the holiday celebrations and if you’re like me, you have lots of leftovers in the fridge that needs to be eaten. I find making muffin tin side dishes is a great way to use leftovers and still make a delicious side dish sure to please. For these, I had leftover spinach and a few other items that blended well to make these portion sized side dishes that were the perfect accompaniment to pork chops.
Muffin Tin Rice and Spinach Cups
- 1 chicken bullion cube
- 1 tablespoon butter
- 1 1/2 cup instant white rice
- 5 strips cooked bacon
- 1 tablespoon garlic (chopped)
- 1 1/2 cup water
- 2 eggs (beaten)
- 2 cups loosely packed fresh spinach (chopped)
- 4oz mild cheddar (cut into 1/4 inch cubes)
- 2 tablespoons seasoned italian bread crumbs
- salt and pepper to taste
You can use the bacon in half or all 12 cups. Substitute swiss for cheddar for a change in flavor.
|Preheat the oven to 350 degrees.|
|In a saucepan, heat the water, bullion cube and butter to a boil. Add the instant rice and cook according to package directions.|
|While the rice is cooking, combine all the remaining ingredients in a large bowl. Add the cooked rice and blend together until the spinach is just about wilted.|
|Spray muffin cups with cooking spray. Spoon an even amount of the spinach rice mix into the muffin cups. Bake uncovered for 15 minutes.|
Like with most muffin tin cooking, the portion size is already set so if you’re trying not to overeat, this is perfect. Also, if one person wants chopped brussels sprouts and another prefers spinach, you can each make a cup or two just the way you want. Muffin tin rice and spinach cups make creating a side dish that much easier. Tell me, what would you add to your cup?
If you are looking for that perfect side dish, check out the selections on my Veggies and Sides board on Pinterest.
Follow Lori’s Culinary’s board Veggies & Sides on Pinterest.