Rice and Carrot Torrejas

rice and carrot torrejas Lunch Latin American
Rice and Carrot Torrejas
  • 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. MORE + LESS -


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


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  • 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.

Expert Tips

  • You can make the torrejas with quinoa instead of rice.

Nutrition Information

No nutrition information available for this recipe

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