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Rice and Carrot Torrejas

Name: Rice and Carrot Torrejas
Prep time: 10 min
Total time: 35 min
Yield: 6
Cuisine: Latin American
Ingredients: 2 cups cooked brown rice, not freshly made; 1 egg; 1 large peeled and grated carrot; 4 tablespoons shredded cheese; 2 tablespoons water; Salt and ground pepper to taste; Spraying cooking oil

Prep 10 min
Total 35 min
Ingredients 7
Servings 6

These rice and carrot torrejas are delicious on their own but you can always add a little hummus, guacamole or a few slices of avocado and a salad. The wonderful thing about this recipe is that if you already have cooked rice and eggs in the fridge, you can prepare a delicious lunch in just a few minutes. This time I used brown rice (I recommend using rice from the previous day), but you can prepare it with white rice if you want.

Ingredients

2 cups cooked brown rice, not freshly made
1 egg
1 large peeled and grated carrot
4 tablespoons shredded cheese
2 tablespoons water
Salt and ground pepper to taste
Spraying cooking oil

Directions

1

Preheat oven to 375° F.
2

In a bowl mix all ingredients except the oil.
3

Grab about 1/4 cup of the mixture and form the torrejas. Store in the refrigerator for 10 minutes.
4

Place them on a sheet sprayed with cooking oil.
5

Bake for 15 minutes, turning them over mid cooking.