Bean & Sausage Rice on Baked Potato Cups

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“Whoever heard
Of rice in a cup neat,
Imitating the sweet
Cupcake treat,
Simple yet divine
With a flavor sane
Eat as a starter
Or make your meal main
Use leftovers
Or start from scratch
This will be one
Quick-to-go batch”
For the rice
1 cup white rice
1 cup boiled kidney beans
2 chicken sausages, sliced
2 tablespoons canned tomatoes
1 clove of garlic, crushed
1 teaspoon ginger, chopped
1 tablespoon onions, chopped
½ cup mixed peppers, chopped
½ cup frozen peas
1 teaspoon coriander powder
½ teaspoon turmeric powder
½ teaspoon garam masala
Salt & chili to taste
For the potato cups
1 potato, boiled
2 tablespoons flour
1 tablespoon cornflour
1 teaspoon olive oil
1 egg
Salt & pepper to taste
Make the rice: Heat oil in a pan. Fry the onions, ginger and garlic till brown. Add the rice and stir till all the grains are fully coated with oil. Add the remaining ingredients, along with 1.5 cup of water and cover and cook on medium flame for 20 minutes. To check if done, see if the rice is fully cooked and all the water is dry. Cover and keep aside
Make the potato cups: Mix all the ingredients for the potato in a bowl, till well blended. The mixture should not be too sticky. If it is, add a little extra flour so the mixture is just dry enough to mold easily by hand.
Pre heat the oven to 200-degree C. Take a cupcake tray and grease it with butter, Take a tablespoon of the mixture and put it in each mould. Flatten it down to take the shape of the cup, with a small hollow in the center. Bake for 20 minutes until the cups have taken shape, are slightly crisp on the outside and come out easily from the mould.
Spoon a tablespoon of the rice mixture and make a ball out of it. Put it in the center of the potato cup, garnish with cilantro and serve!