Mexican Rice Snack Cups

Instructions:

1. Rinse the rice under cold water until the water comes out clear. This removes the excess starch from the rice.
2. In a large saucepan, heat the vegetable oil over medium heat. Add the finely chopped onion and cook until it’s soft and translucent. Add the minced garlic and cook for another minute.
3. Add the rinsed rice to the saucepan and cook for about 2-3 minutes, stirring frequently, just until the rice starts to turn a golden color.
4. Add the chicken broth, tomato sauce, and salt to the saucepan. Stir everything together until well combined. Bring the mixture to a boil.
5. Once the mixture is boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for about 20 minutes, until the liquid is fully absorbed. Do not stir the rice while it’s cooking.
6. Once the rice is cooked, take the pan off the heat and let it sit, covered, for around 5 minutes.
7. Preheat your oven to 350 degrees F (175 degrees C).
8. Fluff the rice with a fork and add the chopped fresh cilantro, stirring until it’s evenly distributed.
9. Lightly grease the cups of a muffin tin. Scoop the rice mixture into the cups, pressing it down lightly to compact it. Sprinkle the tops with the grated cheddar cheese.
10. Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly. Let the rice cups cool for a couple of minutes before serving.