Baked Cheddar Broccoli Rice Cups

By Ann Fulton

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

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.
Tried this recipe?Post a picture on instagram and we will repost it! Mention @fountainavenuekitchen or tag #fountainavenuekitchen!
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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Comments

  1. JoEllen

    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.

    Reply
    1. Ann

      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!

      Reply
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  4. LULEE

    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.

    Reply
    1. Ann

      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!

      Reply
  5. Monica

    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?

    Reply
    1. Ann

      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!

      Reply
  6. christine

    made this tonight. Only sub was the pan….can’t locate my large muffin tins so just baked it in a small casserole dish!

    Reply
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  11. gale

    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!

    Reply
  12. Christie

    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!

    Reply
    1. Ann

      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!

      Reply
  13. Ann

    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.

    Reply
    1. Ann

      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!

      Reply
      1. Ann

        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.

        Reply
        1. Ann

          Thanks for the great comment, Beverly! I am a broccoli lover, too, and have lots more recipes with this ingredient still to share!

          Reply
    1. Ann

      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!

      Reply
  14. Janelle

    What do you think about making this in a casserole dish instead of muffin cups? I want to take it to a church luncheon.

    Reply
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