Baked Cheddar-Broccoli Rice Cups
Ingredients:
- 1 10 – ounce thawed broccoli
- 1 cup chicken stock
- 1 cup white rice
- 1/4 cup Ranch Dressing
- 2 eggs, lightly beaten
- 3/4 cup grated cheese (any of your favourite kind)
- 1/2 tsp salt and pepper – to taste
Directions:
- Boil rice.
- Move cooked rice to a bowl to cool for a minute.
- Throw in all the ingredients, but only use 1/2 of the cheese.
- Grease a 8 cup muffin tray and make balls accordingly, thereafter sprinkling the rest of cheese on top.
- Put in the oven for 25 minutes and bake at 350 degrees – until golden and crisp.
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This might be the key to getting my daughter to eat broccoli!!! Thanks so much!
Any tips for reheating these? I think my 13 month old will love them!
I would put it back into the oven until heated good cause putting it into the microwave may cause it to become yucky
Wondering if these would work with regular rice instead of the minute version?
Perhaps you can try it and let us know ; )
since the rice is cooked and then the rest of the ingredients are added you could substitute the rice for one you prefer.
I think the use of minute rice is for speed. But if you want to use leftover rice I can’t see a problem with that.
Brown rice would be good as well as the long grain longer cooking rice.
To reheat these you could place them in a brown paper bag wet the bag and put in the oven about 300′ until the bag dries out. Nice and hot and not dried out. about 5 min.
love the reheating in a brown paper bag idea! Definitely going to have to try that! thanks!
Thanks, for the reheat tip! That should be useful for a variety of foods.
I’m wondering if you could put “stale” buns in the wet paper bag in the oven and steam them to the soft stage again
Love this idea for controlling portion size!
This might be a little silly to ask but is the 1 C of rice before it’s cooked? If I were using already cooked rice should I use 2 cups in the recipe? Sorry to be pesky! LOVE the site!
The 1 cup of rice is uncooked
You then cook the 1 cup of rice in the 1 cup of chicken chicken stock. No question is ever a silly one!!
Oh! That’s the difference. You cook the rice IN the chicken stock. It just says “Boil rice”, and then on step 3 throw all the other ingredients together and I couldn’t figure out why my mixture was so wet! I feel silly now.
Don’t feel silly. The instructions aren’t clear – especially since rice/liquid is usually a 1/2 ratio, not 1/1 as listed here. I did the same thing and am in the process of draining off the excess liquid and estimating how much egg and ranch to add to hopefully salvage the dish. Wish I would have read the comments first.
Dang! I wish I would’ve read this comment before I made mine. I, too, wondered how I was supposed to shape my super wet mixture into balls. Next time I will know to boil the rice in the stock and not just add it to the bowl.
I made these but used fresh broccoli (what I had on hand) and used whole grain mustard instead of ranch. I also added some crushed red peppers. They were good, but will add more veggies and onion next time. A great recipe for people on the go or for road trips! Healthy too!
Love the variation. Thanks.
Wonderful idea! I do not like Ranch dressing and was wondering what I could use instead. Thank you for sharing.
Does anyone know how many calories per serving? I’m dieting and want to know if I can add this recipe into my meal plan. Thanks.
Try this web site http://www.fitwatch.com/database/analyzer.php to determine the calorie count and other nutritional values of any recipe. BTW, these have approx. 161 cal. each.
These sound great! But I should check on the carbs to watch my blood sugar. Should I be able to find this also at this website? I only saw the calories.
Is it possible to use something like couscous instead of rice?
I made this and my boyfriend and I loved it! He has been asking me to make it again every week!
Very easy and very delicious!
Thank you so much! I made these tonight using long grain brown rice, fresh broccoli, fat free sour cream mixed with dijon mustard instead of the ranch, and they turned out delicious. Even my husband who doesn’t really care for broccoli gave them a 9. Next I’m going to try mixing in some shredded chicken and playing around with different options. I made them in a jumbo muffin tin so they were perfect as our entree.
thanks for posting your variation. I don’t usually have salad dressings on hand, and scrolling doowwwn to ask about this.
I made these for a church fellowship dinner. They were very good. I used a little more cheese than the 3/4 cup, and it made 9 servings. The only change I would make is add more ranch dressing–they were a bit dry.
I used fresh brocolli and also prepared well-done bacon bits and added them…really nice flavour
Can I make these, let them cool and then freeze them and reheat them later in the oven?
I was just wondering the same? They would be great to always have on hand
I am making these as I type. I am making these for pot luck tonight at our Foster care training class. I made fresh ranch dressing, used sharp cheese, brown rice, bacon, sauted onions and lawreys seasoning. Before baking, I topped with Frenchs dried onions and more cheese. They smell great. I can’t wait to try these. Thank you for the recipe
How do you store these and how many days do they last? Thanks!
when do you use the Ranch ? does it go in the rice mixture or on top before eating
actually I put the ranch powder into the mixture of these and the kids loved them
So, slightly confused… When it says ranch dressing that is actually 1/4 cup of the powder not actual liquid ranch dressing?
Hey, I liked the idea and did a slight modification with brown rice, fat free versions of the cheddar and ranch, added bread crumbs and put a pic on my little blog (with a link to your site of course). they came out so yummy!
I made these tonight and they were so good! I did alter the amounts a little bit because I thought I’d like them and wanted more – I was right. Next time I’ll add some garlic & onion powder for some extra flavor.
Has anyone tried this with spinach or any other veggie?
Can these be prepared and then frozen? They look so yummy!
what is the calorie count on these?
i just made these using daiya and subbing greek yogurt for the ranch. they’re tasty but a little dry so next time i’ll probably use more yogurt and maybe an additional egg. great recipe!
Tried these last night and thought they were ok but a little bland and dry. I really like the idea so next time I think I will try adding more ranch, cheese and maybe some garlic.
Thank you for the inspiration!
Can these be frozen then reheated?
And you can make it even healthier by using quinoa instead of rice and make your own dressing ( store bought is quite unhealthy!)
After reading the comments, it makes sense why mine did not turn out. No where in the recipe does it state to use the chicken broth for the rice. So I made the rice and added the rest of the ingredients, including 1 cup broth, and it turned out like a quiche. Will make it correct next time.
So are you saying you should cook the rice IN the chicken broth?
I made the same mistake and started reading through the comments to see if there were any tips – frustrating!
So how much cooked rice are we talking about? The lack of directions/amount of liquid versus rice are really confusing. don’t you always use twice the amount of liquid to the amount of uncooked rice??
I’m going to make 2 cups of cooked rice using chicken stock/broth as the cooking liquid. I’ll add the cooked rice a little at a time until the consistency looks right. I can always used any left-over rice in another dish.
I had the same questions, I cooked up a large pot of brown rice and used 2 cups which was really good
I am a little confused about the cooking of the rice and the chicken broth.Do you cook the broth and rice together or add it to the cooked rice along with the Broccoli and cheese and eggs and ranch dressing?
I think the 1 cup of uncooked rice is boiled in the chicken broth.
If I use fresh broccoli do I have to cook it first?
Are these mini cupcake size or regular cupcake size? I only have 6 or 12 cup pans in regular size and 24 cups in mini. I really just wanted to know because it would affect the baking time.
I used brown rice, added grated carrot and onion, used cottage cheese in place of regular cheese and also used Greek yogurt in place of the ranch (all fat-free)with a squirt of Dijon. Wonderful taste.
***I would put to use the stock for the rice, as it looks like you would add it to the ingredient’s if you were a new cook.
Is it 350 degrees celsius or fahrenheit?
It is fahrenheit.
I used shredded cabbage and bacon and used approx half a cup of ranch dressing. They were yummy, although next time I’ll only have them in the oven for 20 minutes.
This recipe needs editing and a re-post. Instructions are very unclear re:
Rice & chicken stock. Agree with another poster…frustrating. I ended
Up adding more rice & turned into a casserole to combat the overly wet
Mixture.
Totally frustrating because I was making these for a dinner party and had to turn into more of a casserole unfortunately..taught me to read thw comments first
What can I use instead of eggs ?
This may be the best thing that I have ever seen
I have got to try this, looks so delish. Thank you so much.