Rice, Broccoli ‘n Cheese Cups

Great for meal prep, these bite-sized Rice, Broccoli ‘n Cheese Cups are perfect packed for lunch snacks or for grab-and-go breakfasts.

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Rice, Broccoli ‘n Cheese Cups

Cooking time PREP TIME 5 mins
Cooking time COOK TIME 35 mins
Ready in TOTAL TIME 40 mins
Cooking time
PREP TIME 5 mins
Cooking time
COOK TIME 35 mins
Ready in
TOTAL TIME 40 mins

Ingredients

  • nonstick cooking spray
  • 1 cup Minute® White Rice
  • 1 cup chicken broth
  • 1 bag (16 oz) frozen chopped broccoli, thawed and drained
  • 1 cup shredded Cheddar cheese
  • 1/4 cup buttermilk salad dressing
  • 2 eggs, lightly beaten

Instructions

  • Step 1

  • Preheat oven to 350°F. Coat 16 muffin tins cups with nonstick cooking spray.

    Step 2

  • Prepare rice according to package directions, substituting chicken broth for water.

    Step 3

  • Place cooked rice in a large mixing bowl; cool slightly. Stir in remaining ingredients until well blended.

    Step 4

  • Spoon mixture evenly into prepared muffin cups. Bake for 30 minutes or until lightly browned. Allow to cool slightly before removing from pans.

    Recipe Tips:

    Substitute frozen broccoli with 6 cups chopped, cooked broccoli.
    For added flavor, top muffins with grated Parmesan cheese after baking.
    ​For party appetizers, use greased mini muffin tins and bake for 20 minutes or until lightly browned.
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