Cheddar Broccoli Rice Cups

When I was single, living alone, and not interested in cooking for one, I used to grab those packaged rice mixes and basically eat the whole thing for dinner. Hey, I didn't say it was healthy. The broccoli and cheese was my favorite. Knowing that they aren't really that good for you, it's literally been years since I've had them and it never occurred to me that I could make a delicious broccoli and cheese studded rice dish from more fresh ingredients. I know, a lot of things go right past me. So when I saw these rice cups, the light dawned on me and into the kitchen I went. Plus, made up in individual portions, I am able to freeze off the extras and pull them out for a quick side dish with a weeknight meal. I already know these are going to be a big hit this summer with grill season. Each cup is loaded with cheese and broccoli for a perfectly delicious rice side in the right portion.

These rice cups called to me from Pinterest, pinned from Daydream Kitchens, although it's unclear where the original recipe came from. After reading through the comments, I made a few adjustments, such as swapping out the white rice for brown. Instead of ranch dressing, sour cream and ranch seasoning mix, come to the party. These rice cups are very easy to make and perfect for those hectic nights where getting food on the table has to happen fast. These are definitely in our dinner rotation.

Cheddar Broccoli Rice Cups

Ingredients

1 cup chicken stock
1 cup instant brown rice
2 eggs
1/4 cup sour cream
1 teaspoon ranch mix
1/2 teaspoon salt
1/2 teaspoon pepper
10 ounces chopped broccoli, thawed
3/4 cup shredded cheddar cheese

In a small pot, cook rice in chicken stock according to package directions. In a medium bowl, whisk eggs lightly. Add sour cream, ranch mix, salt and pepper and whisk to combine.

Stir in cooked rice, broccoli and 1/2 cup cheese.

Portion into lightly greased muffin cups.

Sprinkle remaining cheese on top.

Bake at 350 degrees F for 25 minutes until set.

Remove from oven and serve hot.

To freezer, store in a single layer in an airtight container. Reheat at 350 degrees F for 15 minutes until warmed throughout.

Makes 12 rice cups.

Happy Baking,
The Cookie Princess

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