Baked Cheddar Broccoli Rice Cups
What started as a way to use the Minute rice my husband bought in place of long grain rice has become something of a sensation. When I shared this recipe shortly after I began The Fountain Avenue Kitchen, I never dreamed it would be shared, Pinned, and cooked so often. Interestingly, at least once a week I get an email from someone telling me that this recipe and photo were posted on someone else’s blog with no credit to me. Given that I am putting recipes out on the world wide web in the first place, I figure this is not something to get too upset about. Right or wrong, these things happen. Yet one kind woman who emailed me at least 20 links to pirated versions of this recipe finally sent me a watermarked version of my photo (see above) so that people would know it’s mine! Go figure, some determined souls find ways to remove the watermark…but I appreciate her thoughtful gesture nonetheless.
Simple to whip up with ingredients you have on hand, this side is a sure kid-pleaser that adults will enjoy as well. I employ one of my favorite kitchen tricks with this recipe: Any time I use frozen broccoli or spinach that needs to be thawed and drained well, I put it inside a tea towel and literally wring it out. You will be surprised by how much water is released, and getting rid of it will prevent your finished product from becoming soggy.
Vary the cheese or variety of rice, if you like, or bake in a casserole dish or jumbo muffins tins. Mini muffin versions make delightful appetizers. For my Better-For-You Ranch Dressing, click HERE.
- 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 taste
- Preheat the oven to 350 degrees F.
- 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 the remaining 1/4 cup cheese.
- Bake for 25 minutes or until tops are lightly browned and edges are starting to get crispy.