Baked Cheddar-Broccoli Rice Cups
By junerodgers
Rate this recipe
4.5/5
(32 Votes)
Ingredients
- 1 cup quick-cooking rice (like Minute Rice)
- 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
Details
Preparation
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 (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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