Hi...
These are really yummy and fun to make...I bet the kids might even eat their broccoli this way!
enjoy!
hugs,
peg
Baked Cheddar-Broccoli Rice Cups
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
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.
Recipe source:
http://amazingpinterestworld.blogspot.com/2012/11/baked-cheddar-broccoli-rice-cups.html#more
These are really yummy and fun to make...I bet the kids might even eat their broccoli this way!
enjoy!
hugs,
peg
Baked Cheddar-Broccoli Rice Cups
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
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.
Recipe source:
http://amazingpinterestworld.blogspot.com/2012/11/baked-cheddar-broccoli-rice-cups.html#more