Baked Broccoli Cheddar Rice Cups

In my never-ending quest to force vegetables down the throats of my offspring, I’ve learned to lure them in with something they love: like cheese.

veggies

My son MacLean in particular considers all foods to merely be cheese-delivery systems.  So, this new recipe is right up my alley!  These also pack very well for lunches, and best of all: they’re gluten free. Baked Broccoli Cheddar Rice Cups are ridiculously simple and keep well for 3-5 days refrigerated.

broccoli cheddar rice cups

Baked Broccoli Cheddar Rice Cups:

Ingredients:

1 cup quick-cooking rice, like Minute Rice (can substitute about 2 cups regular, cooked rice and omit the 1 cup stock below)

1 cup chicken stock

1 10-oz. box frozen, chopped broccoli, thawed

Sneaky inside tip: I actually use fresh because the texture is better.  If you use frozen broccoli or spinach, after thawing just throw the veggie square into a cheesecloth and wring it out.  It gets out all the extra water from freezing without damaging the veggies.

3/4 cup shredded cheddar cheese, divided

1/4 cup Homemade Ranch Dressing (see recipe), or store bought

Sneaky inside tip: I substitute Greek yogurt.  Less fat and calories and tastes a little tangier.

2 eggs, lightly beaten

1/2 teaspoon salt and freshly ground pepper to taste

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 remaining 1/4 cup cheese.  Bake 25 minutes at 350 degrees or until tops are lightly browned and edges are starting to get crispy.

 

Find this excellent recipe at The Fountain Avenue Kitchen

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Comments

4 responses to “Baked Broccoli Cheddar Rice Cups”

  1. jo says:

    Sneaky hint 2.0 you should be using Brown rice.

  2. Mary Beth Elderton says:

    I just made these! Delicious! I stretched it out just a bit with some smashed chickpeas and used more pepper because…we just like more pepper 🙂
    And I did use brown rice. This is going to be one of my regular recipes. Easy enough to pack for lunch tomorrow, too. Thank You!

  3. kitblu says:

    Not to be alarmist but rice has a lot of arsenic, brown more than white. I would use quinoa, which comes in 3 colours – white, red and black. It cooks in 15 minutes, after rinsing well. Quinoa is a seed, not a grain, so it is gluten free.

  4. todderinfav5admin says:

    We actually love Quinoa, I’m going to try that next~

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