cheddar broccoli rice cups

Name: Cheddar Broccoli Rice Cups
Prep time: 10 min
Cook time: 25 min
Yield: 4
Cuisine: English
Ingredients: 2 cup(s) cooked rice; 1 - 10-oz. box frozen, chopped broccoli, thawed and excess water squeezed out; 3/4 cup(s) shredded cheddar cheese, divided; 1/4 cup(s) hidden valley ranch dressing; 2 - eggs, lightly beaten; 1/2 teaspoon(s) salt; - pepper to taste

(1 RATING)

99 Pinches 1 Photo

Penny Price

Kalamazoo, MI

Updated on Jan 2, 2014

These are easy to make. Freezes well great reheated

Rate

prep time 10 Min

cook time 25 Min

method Bake

yield 4 serving(s)

Ingredients

2 cups cooked rice
1 - 10-oz. box frozen, chopped broccoli, thawed and excess water squeezed out
3/4 cup shredded cheddar cheese, divided
1/4 cup hidden valley ranch dressing
2 - eggs, lightly beaten
1/2 teaspoon salt
- pepper to taste

How To Make cheddar broccoli rice cups

Step 1

Place cooked rice in a large bowl and let cool slightly.

Step 2

Add the remaining ingredients, using only 1/2 cup of the cheddar cheese stir until combined
Step 3

Transfer mixture to eight well-greased muffin cups and top with remaining 1/4 cup cheese
Step 4

Bake 25 minutes at 350 degrees or until tops are lightly browned and edges are starting to get crispy
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