Rice, Broccoli 'n Cheese Cups - Recipe

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RICE, BROCCOLI 'N CHEESE CUPS
1 cup MINUTE® White Rice, uncooked 1 cup chicken broth 1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained 1 cup shredded cheddar cheese 1/4 cup Ranch dressing 2 eggs, lightly beaten Preheat oven to 350°F. Prepare rice according to package directions, substituting chicken broth for the water. Place cooked rice in large mixing bowl; cool slightly. Stir in remaining ingredients until well blended. Spoon mixture evenly into 8 greased muffin cups. Bake 20 minutes or until lightly browned. Makes 8 servings. © 2009 and ®/™ Riviana Foods Inc., used with permission. Submitted by: Minute Rice

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Rice, Broccoli 'n Cheese Cups

· May 19 · #101015

Laura (Tennessee) says:

I made these with a few changes: I used fresh broccoli and jasmati rice (which needed 2 c. of broth), and I baked them in mini muffin pans. I found after sampling the first pan that I needed to add just a dash of salt. The smaller pans only needed about 18 minutes to bake and made 53. They came out quite tasty as well as attractive. My husband has already told me we need to make these again.

· May 20 · #101074

Cheryl (Florida) says:

Yummy eaven the quick, easy, busy, momma style. :) We used up leftover rice. So it wasn't cooked in chicken broth. We used up a the end of a large bag of frozen broccoli (microwaved somewhat) dumped all the ingredients in the bowl. Didn't beat the eggs... just plop in the bowl. Mixed it up! Used an ice cream scoop to fill 12 spots on the greased muffin tin. Baked about 15-16 minutes and the kids and hubby (and I) devoured them... :) Enjoy...

· Jan 28 · #163220

Karen says:

Made way more than the recipe indicates-filled a 12 cup muffin pan.

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