Convenient shortcuts and great taste highlight this veggie-packed recipe that’s destined to become a family favorite!
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.
More Fountain Avenue Kitchen Favorites…
Parmesan Crusted Potatoes — 3 simple ingredients plus salt and pepper
Apple Crisp Baked Oatmeal — healthy but so delicious and can be made in advance
Chicken in Milk — the most tender, juicy chicken ever…and it’s easy
Three Ingredient Peanut Butter Cookies — quick and easy and packed with protein, too
Chicken Tortilla Soup — a family and reader favorite that makes plenty to freeze or enjoy later
Pingback: The Fountain Avenue Kitchen – Better-for-You Ranch Dressing
Any suggestions on substituting the ranch? Not a fan. Just wondering, thanks!
Hi Natalie! You could use mayonnaise or blue cheese dressing if either of those appeal. Greek yogurt would be a possibility, too, but you might want to cut it half with mayo or add a little more seasoning if you use all yogurt. Same for sour cream. Let me know if you give it a try!
I substituted sour cream, mixed with cream of mushroom for the ranch didn’t have any on hand nor the ingredients to make any. Turned out great, they were creamy. Wish I had some Ritz crackers. They would’ve made a great topping. Will try again with crushed Ritz and melted butter mixed together as a topping next time.
You improvised well, Mary! Your Ritz cracker idea sounds tasty, too!
How about trying gold fish for cracker topping? We used to make a broccoli casserole similar to this with a Cheez-It topping.
Bet it would taste great, Wendy, and my kids would definitely approve!
goat cheese would work
Great idea, Sara!
You could substitute honey mustard for the ranch, either the salad dressing or the condiment. I’m in the same boat 🙂 Looks like a great recipe!!!
Hi Megan,
Though I have never tried this recipe with honey mustard, I would think it would work. I like the ranch for the added flavor, and the honey mustard would add flavor, just a different kind. If you try, please let me know what you think!
I would substitute fat free Greek yogurt. Vigor something a little more savory, could also try Campbell’s healthy request soup, whatever flavor you like, I’d probabley go with cream of chicken or broccoli in this dish.
I have been searching for a similar recipe from my childhood. It was made with rice, tuna, cheese, olives and green onions. They were delicious! These are the closest that I have found. Thanks for the stroll down flavor memory lane.
I love tuna so that sounds delicious, Chara! I might start with the basic recipe but omit the broccoli and add the drained tuna, olives and green onions. It couldn’t be bad and would provide a great starting point for further tweaking. I might have to try it myself!
I saw this and assumed this was vegetarian safe, until I saw the chicken stock. Am I correct in assuming the chicken stock can simply be removed? It appears to just be flavoring for the rice, so a veggie would work as well?
Absolutely, Kathryn. The stock is just for flavoring so vegetable stock would be a perfect substitution. If you are a quinoa fan, my baked quinoa might be a nice vegetarian option. That recipe has a very small amount of ham for flavor but it can easily be omitted.
What is the recipe for the ranch dressing you used?
I just added the link, Jacqueline! This ranch dressing is a favorite in our house. Here is another link to make it easy: https://fountainavenuekitchen.com/better-for-you-ranch-dressing/
Can these be frozen?
I have not frozen these, Brenda, but I imagine they would freeze well. My kids always manage to eat the leftovers before I have a chance to freeze any! Let me know if you try: )
Pingback: Baked Cheddar-Broccoli Rice Cups | Daydream Kitchen
O.M.Gosh! Made these tonight…soooooo yummy!!!
So glad you made them and enjoyed, JenMarie! Thanks for letting me know!
Two questions. I’m not clear if the 1 cup of rice is cooked or uncooked. Also, could you use fresh broccoli? Thanks! They sound delish!
Hi Kelli,
It is one cup of rice, uncooked. Also, you can absolutely use fresh broccoli. Just steam it and squeeze out any extra moisture. Hope you enjoy!
Ann, do you think it is necessary to use minute rice? I love using my rice maker with the good jasmine or any sticky rice.
Hi Veronica,
You can absolutely try it with regular rice. The funny thing is, I almost always use brown rice but was experimenting with some leftover minute rice from when my husband went to the store: ) It does make for a quick option and it’s a good base for the other ingredients.
This was a hit at our house tonight! I used the Uncle Bens 90 sec rice bags because that’s all we had on hand but otherwise I followed the recipe. My 2 yr old asked for seconds and my husband ate 4! Thanks for posting this recipe.
Hi Shannon,
You are very welcome! I am thrilled they went over so well, especially with your 2-year-old: ) Thanks so much for letting me know!
They are in the oven now. Used brown rice, leftover chicken, chopped, 1/2 mozzarella and 1/2 cheddar, no eggs and yogurt with herbs. also Pam on the muffin tins. Taking them to a friend who just had surgery. she can pop them in the oven or mw whenever she is hungry. Cant wait to try them myself.
Sounds delicious, Cecelia! I love your tweaks and bet your friend will really appreciate them. If you think about it, let me know how they turn out!
making them again today. Love them still. Friends loved them and so did I. Today used vegetable stock, brown rice with 1/4 cup of quinoa. (added at the 12 minute mark of the brown rice cooking., chicken in only half, since the persaon coming for dinner is vegetarian. and added some summer squash for more veggies. I hope it is as good as before.Last time I shared half and kept half. So easy and fun. Love the portion control.
Your variations sound wonderful, Cecelia! Thank you for passing them along. Based on what you describe, you may also like my recipe for Quinoa, Cheddar and Zucchini Bake. I make this one in a square pan but you could use muffin cups as an option. Here is the link just in case: https://fountainavenuekitchen.com/quinoa-cheddar-and-zucchini-bake/
I want to use left over cooked rice for this dish how much should I use?
About two cups would be the right amount, Darley!
I fixed this for dinner and although it was good, nothing stuck together, very crumbly. The next time I am adding the cream of mushroom soup and Velveeta. I did top with panko and cheddar cheese and that part was good so will do that too next time. I am spoiled to Cheddar’s broccoli casserole!
Sorry to hear that, Kathy. Did you follow the recipe as written? I haven’t had that problem before so was thinking maybe something was left out. Thanks for passing along the feedback.
Can you make ahead of time and freeze or refrigerate for like a day until the day of the event ??
I have reheated and they have been fine. I have yet to have enough leftover to freeze, but I wouldn’t hesitate to do so!
Soooo yummy! We used quinoa and will defiantly be making this again. Thank you!
I love the quinoa substitution, Annie! Thank you for sharing your brilliant idea!!
Can you just leave the Ranch out? Do you have to use a substitution? Maybe another egg or something besides mayo, sour cream or greek yogurt. I like the idea of adding left over ck to it. Thanks for sharing!
Hi Melanie,
I think a little more cheese might provide the flavor and help bind…maybe try a couple extra tablespoons chicken broth and a couple extra tablespoons cheese. Let me know if you give it a go!
Hi, could you tell me how many this recipe makes if using the muffin pan? Thanks
Hi Kim! I spread the mixture among eight muffin cups.
This would be great stuffed in a Potato Skin!!
That is a brilliant idea, Nicky! I totally agree!
Also used the quinoa instead of rice. It was awesome!
I have to try that! Thanks for the great feedback, Terri!
Tried this, and added some Bacon pieces. Delish! Hubby loved em’ too. Thank you for all the great recipes U post. I made my FIRST Banana Bread yesterday. (from your recipe w/sour cream) and it came out perfect. Love this site!
Thank you for the great feedback, Kathy. I truly appreciate it and am so glad you have been cooking my recipes…and enjoying them!
Thinking these would be awesome with some bacon added to the mix.
Great idea, Wendy! A little bacon equals a lot of flavor: ) Let me know if you try!
Hi! These look delicious, but I’m making them for a friend who has an egg allergy….what would be a good substitute, if anything?
Hi LaRae,
I have a friend who buys an egg replacement at the store due to allergies although I have not tried this myself. Cheese is the other binding agent in this recipe, so increasing the amount of cheese would help hold the rice mixture together. I hope this helps!
I left the eggs out. Still tasted fine
You could use 1 Tablespoon of ground up flax seeds (or flax meal) soaked in a little bit of water for each egg. the mixture becomes gelatinous and is used all the time by vegans as an egg substitute. Plus it’s healthy!
Great suggestion, Lynne! I have heard of that option for eggs but have yet to try. Thank you for the reminder and the tip for those who can’t eat eggs!
could you use egg whites instead of regular eggs? and if so how many egg whites?
I haven’t made these with egg whites, Christina, but they should turn out fine. One large egg equals one quarter cup, so I would use a half cup of the whites.
How long do you bake them in mini muffin pans?
I have not baked them in a mini muffin pan, Brenda, but I would probably cut the time by about half and then check, adding a few minutes if needed. You basically want to see that they are a bit golden and crispy around the edges.
Made these tonight! They were so amazing with the perfect amount of tang to them thanks to the ranch. Left out the broth and used 2 cups of the instant white rice. Thank you so much for the recipe!
You are welcome, Amanda, and I truly appreciate your taking the time to comment!
Do you know the nutritional value of this?
Thanks
Hi Lara,
I do not have the nutritional value for these, although several people have mentioned some good sources including Caloriecount.about.com and MyFitnessPal. I hope this helps!
Hi Ann,
I just made these and they are AWESOME! thanks so much for posting the recipe. The only thing I changed was substituting sour cream for the ranch dressing and mixed in a bit of mozzarella cheese with the cheddar to top them off with… This dish will definitely be making a regular appearance at our dinner table very frequently! thanks again.
Oh and the other change I made was making it in a round cake pan and it worked out great. I baked it for 15 min. longer though.
So glad they were a hit, Carol! Your adaptations sound perfect and I truly appreciate the feedback!
OMG – these are SO VERY good. Made as written and gobbled up most myself before letting my kids get ahold of them. I see what you mean about not having leftovers. 😉 Going to try the same base recipe but with zucchini instead of broccoli next – think it will be just as fantastic! Thanks for posting – this is a keeper!!
Thank you for the wonderful feedback, Fiona! I am so glad they were a hit and am laughing at your comment! Feel free to share how your zucchini version turns out. I bet it will be great!
could you substitute quinoa for the rice? looks amazing! thanks for the idea 🙂
Hi Mia,
I have not made this recipe with quinoa but I think it would be very good. I am going to provide a link for a quinoa recipe I love. For some reason, I typically make the quinoa bake in a square pan, but muffins would work, too!
https://fountainavenuekitchen.com/quinoa-cheddar-and-zucchini-bake/
One my friends posted this recipe on Facebook and miracle of miracles, I had all the ingredients in my kitchen so I made it and can I just say YUM!?!?!?! I’ll definitely be making this again!
Love it when that happens, JoJo! Thank you for the comment…I am so glad you liked the recipe!
This sound delicious and I can’t wait to try it! But can someone figure out the nutritional values including calories? I don’t know how to do it.
Hi Karen,
In my recipe for Cheddar Quinoa Bake, a couple of people mention that they like to use caloriecount.about.com and myfitnesspal.com and reported that it was relatively easy to do. If anyone else has a favorite source, please feel free to comment!
Using Caloriecount, I looked at the calories for each ingredient, added them together and divided by 8. I came up with about 132 calories for each. Does that sound about right?
I think that does sound about right, Karen…and pretty reasonable, too!
I made this last night and they were really good. I also added onion. I added mozzarella cheese in the mixture then topped it with the cheddar cheese .
So glad you liked them, Deborah! Your additions sound perfect!
Pingback: The Fountain Avenue Kitchen – Southwestern Chicken Quesadilla Salad
This sounds absolutely perfect for a vegetarian meal with a nice salad, thank you so much!!!
You are welcome and I hope you enjoy, Didi!!
Delicious, would be delicious with some chicken chunks in it made as a casserole, also maybe a ritz cracker topping for a little crunch 🙂 omgosh will make again for sure 🙂
So glad you loved it, Carmen! Your suggested additions are terrific. Thanks for the great feedback!
I love it to make new to me and I want sent me your recipe . Thanks;)
Hope you enjoy, Sandy!
I am making right now in mini muffin tin and my 3 yr old wont eat green so I am substituting cauliflower!
Taking to school Xmas pot luck!
Great recipe….and don’t like ranch so used Greek yogurt with salt and pepper
Thanks
Sounds like a great adaptation and I hope it’s a hit! Thank you for letting me know!
Luscious, loved them so much I made a Mexican version. Add a can of Fire Roasted Garlic tomatoes, and added a tablesppon of taco seasoning mix to the ranch dressing. Holy cow are they good for taco night. So many possibilities for this recipe. Thanks so much!
I never thought of a Mexican spin, Peggy! Great idea! I have a Tex-Mex salad recipe where I combine salsa with my ranch dressing. Now you have me thinking: ) Thank you for sharing your creative adaptation!
I’m going to try your recipe today thought I might add shrimp. Also top with dried Chinese noodles or possibly French’s fried onions.
Sounds like a delicious twist, Tammy! Thank you for letting me know and I hope you love the shrimp version!
I made theses as per directions they tasted delicious but mine looked like hockey pucks what did I do wrong?
Did you, by chance, pack the mixture into the cups? I scoop them lightly. Beyond that, my only thought is that the eggs could have been omitted inadvertently? Please feel free to let me know if this helps or not!
Can’t wait to make these today and also excited to find your site! Will visit often!! 🙂 ty!!
So glad you found it too Melissa. Enjoy the recipe!
Oops, I forgot to add the Ranch completely. We’ll see how they turned out. I did slice up a carrot and add that in there, too.
We all forget sometimes! I hope you liked them despite the omission, Audrey!
what can we use insted of egg plz suggest?
Although I have not tried this myself, I know a few people who use a “flax egg” as a substitute in their baking. Here is a link to a simple how-to; basically it is a combination of flax seeds and water. Let me know if you try!
http://www.food.com/recipe/flax-vegan-egg-substitute-104832
I am still not clear if rice should be cooked or uncooked. Instructions say to make rice per instructions on the box.
Hi Jill,
Yes, you want to cook the rice first and then mix with other ingredients as directed. Hope that helps and hope you enjoy!
COULD YOU MAKE THIS INTO A CASSEROLE RATHER THAN CUP?
Absolutely, Angie!
Pingback: Baked Cheddar-Broccoli Rice Cups | Jane's Kitchen
I would like to have your website Welcome Home sent me please friend me I’m interested in healthy recpies low in salt and sugar
Hi Liz,
If you’d like, you can sign up for the RSS feed by clicking on the yellowish button at the top of the page (to the right of the “P” button). That will allow you to enter your email address and receive new posts on your email page. I hope that helps!
Pingback: Baked Cheddar-Broccoli Rice Cups | Recipe Kiss
Pingback: Baked Cheddar-Broccoli Rice Cups | Recipe Tree
I made these for my hubby and he loved them!! (I don’t like broccoli at all). I did use a 16 oz. bag of frozen broccoli, and just a tad more of the other ingredients (except the eggs) so I could fill all 12 cups in the cupcake/muffin tin.
I am so glad he enjoyed them, Rita! How nice of you to make them for him when you don’t even like broccoli!!
Pingback: Baked Cheddar-Broccoli Rice Cups | Organic Baker
Pingback: Baked Cheddar-Broccoli Rice Cups | Organic Chef
Pingback: Baked Cheddar-Broccoli Rice Cups | Kitchen Chefs
Pingback: Baked Cheddar-Broccoli Rice Cups | Baking With Michelle
Pingback: Healthy Meals Monday: Egg Whites and Broccoli Rice Cups | Six Sisters' Stuff
Pingback: Broccoli Cupcakes | So We Sail On
Pingback: Baked Cheddar Broccoli Rice Cups
Pingback: Baked Cheddar-Broccoli Rice Cups
Pingback: Seeking Sanity | The Falco Project
What do you think about making this in a casserole dish instead of muffin cups? I want to take it to a church luncheon.
I haven’t made this particular recipe as a casserole, Janelle, but I think it would work well.
Any idea of the nutrition info?
Hi Abby,
I have not calculated the nutritional information, but many people have reported success with online apps such as caloriecount.about.com and myfitnesspal.com. I hope this helps!
They sound so good and very versatile. Can’t wait to give them a try. Thank you.
My pleasure, Carolyn. Hope you enjoy!
Thank you sooo much for this recipe.
I’m always looking for different ways to fix broccoli
I’m a recipe hunter and will keep on your trail. Thanks again!!
Thanks for the great comment, Beverly! I am a broccoli lover, too, and have lots more recipes with this ingredient still to share!
Not a huge broccoli fan. Any suggestion on how to add zuchini in the recipe? Would I cook the zuchini cut up in small pieces possibly? Thanks. Sounds great for a single person to make and keep in the frig or freeze them.
Hi Ann–great name, by the way…I’m an Ann, too! If I were using zucchini, I would probably shred it and squeeze out the excess moisture. If you were willing to take the extra step, you could dice it and then sauté until golden. That would add a little extra flavor. As one final option, you could substitute spinach for the broccoli. I would love to hear how you make out!
Thanks Ann. I’ll give it a try and let you know. Thanks for the compliment of the name we both share! I think I’ll sauté the zuchini…our family is a big zuchini fan. I make a zuchini recipe with crescent rolls lining muffin pans then a mixture of sautéed zuchini, egg, mozzarella cheese and spices. They are delicious! But thanks for the suggestion.
I might have to try that version, too! Your recipe description made me think of this one: https://fountainavenuekitchen.com/broccoli-and-prosciutto-bake/. It also has broccoli, but it would be fun to try with sautéed zucchini–sort of a casserole version of what you make. Look forward to hearing how you make out!
Fantastic! Going GF recently and looking for side dishes for the family. This was great, I’m not a big proponent of ranch dressing so I may try your homemade, Greek yogurt next time. I saw someone suggested goat cheese, but I didn’t know if they meant to use instead of cheddar or ranch!!!
As always, a great recipe!!! Thanks!
So glad you liked, Christie. This recipe is great for it’s versatility…and you’re right, the goat cheese could really sub for either!
Hello! I’m looking around your blog and just wanted to say I love reading everything and look forward to all your posts!
Keep up the great work!
Best recipe! Kids and adults loved it. I used the minute rice, which I normally don’t use, and it worked out so well. So easy, too!
Glad it was a hit, Geri!
A new family favorite!
Pingback: Chicken Stuffed Crescent Rolls with Broccoli Cheddar Rice Cups | My Adventures in Dinner Time
Pingback: Most Popular Broccoli Recipes on Social Media
Pingback: » Broccoli Cheddar Rice Cups Sumptuous Spoonfuls
Pingback: 30 Meals in 30 Days | Meal Plan, Shopping List & Recipes
made this tonight. Only sub was the pan….can’t locate my large muffin tins so just baked it in a small casserole dish!
Sounds perfect to me!
i am visiting this website dailly and get great recipes here everyday.
Thanks for sharing this recipe. I am looking forward to making it. Do you find it easier to use cupcake/muffin wrappers or grease the muffin cups?
Hi Monica,
I typically make these in greased muffin cups and no wrappers to avoid the sticking that sometimes happens with the paper wrappers. Hope you enjoy!
I am making this tonight! A few question – do you mean 1 cup of rice ( before being cooked?) or One cup of cooked rice? Do you use the chicken stock to bind the ingredients together or to cook the rice? OR both?
Many thanks- I am SO excited to try these.
The recipe calls for uncooked rice that is cooked in the broth for a bit more flavor. There is a mention that you could start with about two cups of already cooked rice, in which case you won’t need the broth. I hope that helps and that you enjoy them!
Pingback: The Fountain Avenue Kitchen – Chicken Fried Rice
Pingback: Chicken Stuffed Crescent Rolls with Broccoli Cheddar Rice Cups - The Chunky Chef
Thank you for the great recipes that you share. I am thinking of making these and the Parmesan Crusted Potatoes to take to a potluck get-together. Do you think that I could keep each dish warm in an electric roasting pan with out drying them out? Or any other suggestions? I would need to make them about 2 hours prior to serving them. Thank you for your input.
Thank you for the kind words, Jo Ellen. I haven’t held these on heat for an extended period of time, but I have a suggestion. You can let both of them sit at room temperature for up to two hours without refrigerating and then warm in your roasting pan closer to serving time. This way, they won’t be on heat for so long and will be less likely to dry out. I hope that helps and that they are a hit!
Thank you, I hadn’t thought of that and I agree, I think that will work.
FANTASTIC! Wowzers, I loved this dish, I had to tweak it because of food sensitivities, but it came out great!
Instead of ranch I used vegenaise, instead of egg, I did flax egg and instead of cheddar cheese, I used Daiya cheese (all dairy and soy free)
And vegetable broth instead of chicken broth (stock) and the other thing I changed was fresh broccoli instead of frozen.
Pretty close to what the recipe is, just added the dairy soy free options 🙂
Going to be doing this recipe again and again, and this could be changed a little each time to make it different, add corn, carrots, chicken, bacon, ham, cauliflower or any number of items (not all at once of course) 🙂
That’s great news, Tobius, and it’s amazing what great options there are for all the various food allergies and intolerances. Thanks for mentioning your substitutes!
Love your recipes. I have tried other recipes on face book and was disappointed, so now I go to your site when I want to try a new recipe. Years ago I would use Linda Collingwood’s Recipe Exchange as a source for new ideas and recipes. Although I still miss Recipe Exchange, you have filled that void.
Thanks so much for your thoughtful comment, Beth. I enjoyed reading Linda’s column, too, and often think it would be fun to bring back the Recipe Exchange!
How can I make this stick together without eggs? I tried using egg replacer and more cheese but the extra cheese made it oily and it fell apart.
I have not tried this recipe without the eggs, Stella, but I’ve heard that avocado sometimes works as an egg replacement/binder. You could try using 1/4 cup mashed avocado for each egg–so in this case, 1/2 cup. Again, I haven’t tried so can’t say for sure if it would bind as well as the eggs. If you try, I’d love to know how you make out!
Thanks for the idea! I will experiment with that.
I used Greek yogurt with some extra spices instead of ranch dressing and added mushrooms and zucchini. So good! And great as individual freezer meal/ snack. Thanks!
Thanks for sharing your tweaks, Katie. They sound perfect!
Pingback: 150 Main Dish Muffin Tin Recipes - Prudent Penny Pincher
Pingback: 20+ Muffin Tin Recipes for Kids - Kitchen Fun With My 3 Sons