Baked Cheddar-Broccoli Rice Cups

By junerodgers

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

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.