Baked Cheddar Broccoli Rice Cups




Servings: 8 rice cups

Ingredients:




1 cup quick-cooking rice, like Minute Rice (can substitute about 2 cups cooked white or brown 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 tast

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Prepare rice as directed on package, substituting stock for water.
  3. 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.
  4. Transfer mixture to eight well-greased muffin cups–I like to use an ice cream scoop–and top with the remaining 1/4 cup cheese.
  5. Bake for 25 minutes or until tops are lightly browned and edges are starting to get crispy.