Baked Cheddar Broccoli Rice Cups

5 from 3 votes

Yields 8 rice cups.

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.