Baked Cheddar Broccoli Rice Cups

  1. 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)
  2. 1 cup chicken stock
  3. 1 10-oz. box frozen, chopped broccoli, thawed and excess water squeezed out
  4. 3/4 cup shredded cheddar cheese, divided
  5. 1/4 cup Homemade Ranch Dressing, or store bought
  6. 2 eggs, lightly beaten
  7. 1/2 teaspoon salt and freshly ground pepper to taste

  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.

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