Baked Cheddar Broccoli Rice Cups

By Ann Fulton

A quick and easy family favorite with built-in portion control
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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.

 

Convenient shortcuts and great taste highlight this veggie-packed recipe that's destined to become a family favorite!
Baked Cheddar Broccoli Rice Cups
Yields 8 rice cups.
Ingredients
  • 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
Instructions
  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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The Fountain Avenue Kitchen https://fountainavenuekitchen.com/

More Fountain Avenue Kitchen Favorites…

IMG_0545 Parmesan Crusted Potatoes —  3 simple ingredients plus salt and pepper

IMG_0918Apple Crisp Baked Oatmeal — healthy but so delicious and can be made in advance

IMG_2797Chicken in Milk — the most tender,  juicy chicken ever…and it’s easy

IMG_9743Three Ingredient Peanut Butter Cookies — quick and easy and packed with protein, too

IMG_0276Chicken Tortilla Soup — a family and reader favorite that makes plenty to freeze or enjoy later

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  9. Rita

    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.

    Reply
    1. Ann

      I am so glad he enjoyed them, Rita! How nice of you to make them for him when you don’t even like broccoli!!

      Reply
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  12. Liz Jag

    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

    Reply
    1. Ann

      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!

      Reply
  13. Pingback: Baked Cheddar-Broccoli Rice Cups | Jane's Kitchen

  14. Jill

    I am still not clear if rice should be cooked or uncooked. Instructions say to make rice per instructions on the box.

    Reply
    1. Ann

      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!

      Reply
  15. Audrey Raetzloff (@akrae)

    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.

    Reply
    1. Ann

      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!

      Reply
  16. Tammy

    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.

    Reply