This perfect combination of Rice & Cheese will satisfy those comfort food cravings for the pickiest of eaters…
This post is sponsored by Veetee Rice. All opinions mentioned here are based on my own honest feedback and experience.
When Veetee Rice contacted me about using their products in one of my recipes, I didn’t even need to try their rice first… as I already had some in my pantry because I was a HUGE fan. My favorite variety for my son is Veetee’s Thai Jasmine Rice. The unique sticky texture makes it easy for little fingers to pick up and it has no artificial flavors, colors or preservatives. In just 2 minutes, I can have a tasty snack or side dish ready that my picky-eater will devour, easy-peasy!
When brainstorming about what I would create with their products, cheesy rice bites immediately came to mind because:
- My son likes to eat things that he can hold in his hands and examine up close.
- Anything with cheese seems to disappear from his plate first.
- We are currently on a vegetable strike, so maybe I could hide some in this hand-held sized snack?
The sweetness of pumpkin along with salty bacon, meaty mushrooms and two different cheeses creates the ultimate toddler-approved recipe that your little one can enjoy with breakfast, lunch or dinner.
Family-style Breakfast idea:
Cheesy Skillet Eggs + Pumpkin Rice Bites + Tropical Fruit Salad
Lunch or Dinner Idea:
Pumpkin Rice Bite + Yogurt with Chia Seeds + Fruit
Yields 12 Rice Bites
- 1.5 cups fresh Pumpkin puree
- 1/3 cup Mushrooms, chopped & sautéed
- 4 strips Bacon, cooked & crumbled
- 1 cup Onions, sautéed
- 1/2 cup Mozzarella, shredded
- 1/4 cup Parmesan, shredded + extra for topping
- 1 Egg
- 1 package Veetee Thai Jasmine Rice
- Cooking spray, as needed
Note: If you cannot find a fresh Pumpkin, you can substitute Acorn Squash for this recipe. However, the sweetness of the Pumpkin is ideal. DO NOT, I repeat, DO NOT use canned Pumpkin Pie filling in this recipe. If you need directions on how to make homemade Pumpkin Puree, read all about it here from my friend Ree Drummond.
- Prep and cook pumpkin, mushrooms, bacon and onions then set aside.
- Preheat oven to 350F.
- Cook Veetee Rice according to packaged directions and set aside for a few minutes to cool.
- Combine all ingredients in a large bowl and mix until well combined. (see photos below if needed)
- Lightly grease a 12-cup baking sheet (cupcake size) with cooking spray or olive oil.
- Fill all 12 slots evenly and top each one with a little parmesan.
- Bake for 30-35 minutes, or until a toothpick inserted into the middle comes out clean.
- Serve immediately. Allow leftovers to cool and store in an airtight container, refrigerated, for up to 4 days.
For chefs that prefer to see step-by-step photos:
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