- Step 1
Preheat oven to 190°C. Place the rice, stock and 1 cup of water in a saucepan over medium heat. Bring to the boil, reduce heat and simmer for 8-10 minutes, stirring regularly until just tender. Add the tomato paste, onion, capsicum and zucchini and continue cooking for another 5 minutes. By this stage the liquid should be almost entirely evaporated. Remove from heat and stir in the parmesan, salt and pepper.
- Step 2
Spoon the rice mixture into lightly oiled 1/2 cup capacity muffin holes. Bake for 20 minutes or until set and golden brown. Remove from oven and allow to cool. Serve or refrigerate until needed.
These can be made the day before and stored in the refrigerator in an airtight container or covered with plastic wrap.