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Baked Cheddar-Broccoli Rice Cups


Simple to whip up with ingredients you have on hand, this side is a sure kid-pleaser that adults will enjoy as well. I employ one of my favorite kitchen tricks with this recipe: Any time I use frozen broccoli or spinach that needs to be thawed and drained well, I put it inside a tea towel and literally wring it out. You will be surprised by how much water is released, and getting rid of it will prevent your finished product from becoming soggy.

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Rate this recipe 4.6/5 (37 Votes)


  • 1 cup quick-cooking rice (like Minute Rice)
  • 1 cup chicken stock
  • 1 box (10 ounce) frozen, chopped broccoli, thawed and excess water squeezed out
  • 3/4 cup cheddar cheese, shredded, divided
  • 1/4 cup Homemade Ranch Dressing, or store bought
  • 2 eggs, lightly beaten
  • 1/2 teaspoon salt and freshly ground pepper to taste


Servings 8


Step 1

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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