These rice cups are super easy to make and work great as an appetizer, an accompaniment to soup, or as an easy-to-pack lunch on the go.
1 cup cooked wild rice
2 cups cooked brown rice
2 cups cooked chicken breast, shredded
2 teaspoons olive oil
1/3 cup sun-dried tomatoes in oil, drained, finely chopped
3 cloves garlic, minced
2/3 cup sliced black olives
1 cup feta cheese, crumbled
3 large eggs, slightly beaten
1 cup tzatziki sauce (optional)
Recipe and photo courtesy of USA Rice.