Baked Cheddar-Broccoli Rice Cups Recipe

Baked Cheddar-Broccoli Rice Cups

Ingredients:
  • 1 cup quick-cooking rice, like Minute Rice (can substitute about 2 cups regular, cooked rice and omit the 1 cup stock below)
  • 1 cup chicken stock
  • 1 10-oz. box frozen, chopped broccoli, thawed and excess water squeezed out
  • 3/4 cup shredded cheddar cheese, divided
  • 1/4 cup Homemade Ranch Dressing, or store bought
  • 2 eggs, lightly beaten
  • 1/2 teaspoon salt and freshly ground pepper to taste
Instructions:

Prepare rice as directed on package, substituting stock for water.  Place cooked rice in a large bowl and let cool slightly.  Add the remaining ingredients, using only 1/2 cup of the cheddar cheese, and stir until combined. Transfer mixture to eight well-greased muffin cups–I like to use an ice cream scoop–and top with remaining 1/4 cup cheese.  Bake 25 minutes at 350 degrees or until tops are lightly browned and edges are starting to get crispy.

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