Tex-Mex Rice Timbales Recipe
Timbales are an old-fashioned recipe using leftover rice and anything else you have on hand. These molded rice cups are fun to eat.
SERVES ► 6
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic
- 1 jalapeño pepper, minced
- 3 cups Vegetable Rice or leftover cooked rice
- 1 (15-ounce) can kidney beans, drained
- 3 tablespoons heavy cream
- ½ cup milk
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 2 eggs, beaten
- 1 cup shredded Pepper Jack cheese
- ¼ cup grated Parmesan cheese
- 1½ cups Quick and Easy Salsa
Preheat oven to 350°F. Grease 6 (10-ounce) custard cups and set on a cookie sheet; set aside.
In large saucepan, heat olive oil over medium heat. Add onion, garlic, and jalapeño; cook and stir until crisp-tender, about 4 minutes.
Add rice; stir gently to break up rice.
Add kidney beans and remove from heat.
In small bowl, combine cream, milk, salt, pepper, and egg and mix well. Stir into rice mixture and mix to combine.
Add cheeses and mix well.
Spoon mixture into custard cups and pack down with back of spoon. Cover timbales with foil and bake for 20–25 minutes or until rice mixture is set.
Run a knife around the timbales to loosen, then invert onto serving plate. Top each with some of the salsa and serve.
Cooked Rice
If you don't have cooked rice leftover but still want to make timbales, you can stop at an Asian take-out restaurant and buy a container of hot cooked rice. This is very inexpensive and it saves you work and time. When you're cooking rice for any dish, make some extra and freeze it in 1-cup amounts for up to 3 months.
