Broccoli rice Cups
By á-2788
Rate this recipe
4.6/5
(56 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–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.
You'll also love
- Shakin' Ranch Potatoes 4.5/5 (66 Votes)
- Rudy’s Creamed Corn 3.8/5 (145 Votes)
- SloCooker Beef and Broccoli PRINT 4.5/5 (58 Votes)
Review this recipe