Ingredients

• 2 x 250g packets SunRice Chicken Rice in 90 seconds
• 3 eggs, beaten
• 1/2 cup finely grated parmesan cheese
• 1 cup grated mozzarella cheese
• 150g fresh ricotta cheese, crumbled
• 1/3 cup drained, chopped bottled roasted capsicum
• 1/3 cup finely sliced shallots
• 1/2 cup chopped basil, plus extra to garnish
• ground black pepper
• olive oil spray
• 250g cherry tomatoes

Instructions

Preheat oven to 180ºC. Spray a 6-hole (200ml) muffin pan with non-stick cooking spray. Squeeze packets of rice until soft. Place in a large bowl with eggs, parmesan, mozzarella, ricotta, capsicum, shallots, basil and pepper. Mix to combine. Press mixture into prepared pan. Spray a shallow baking dish with oil. Arrange cherry tomatoes in dish and spray liberally with oil. Bake rice loaves and tomatoes together for 30 minutes or until rice cakes are firm and cherry tomatoes are just starting to collapse. Let rice loaves stand 5 minutes, then run a flat edged knife around the inside edge of each rice loaf. Gently turn out of pan. Serve with roasted tomatoes.

Tips

Great served cold in a lunchbox.

Variations

Chopped olives or semi-dried tomatoes could replace capsicum.