Baked Cheddar Broccoli Rice Cups Recipes

BAKED CHEDDAR-BROCCOLI RICE CUPS RECIPE - (4.5/5)

Baked Cheddar-Broccoli Rice Cups Recipe - (4.5/5) image

Provided by á-17861

Number Of Ingredients 9

Ingredients

This is a great way to encourage your picky eaters!
Ingredients
1 10 - ounce thawed broccoli (fresh is better)
1 cup chicken stock
1 cup white rice or brown
1/4 cup Ranch Dressing
2 eggs, lightly beaten
3/4 cup grated cheese (any of your favorite kind)
1/2 tsp salt and pepper - to taste

Steps:

Directions Cook rice according to directions 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, then sprinkling the rest of cheese on top. Put in the oven for 25 minutes and bake at 350 degrees - until golden and crisp. Cook rice according to directions 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, then sprinkling the rest of cheese on top. Put in the oven for 25 minutes and bake at 350 degrees - until golden and crisp.

BAKED CHEDDAR-BROCCOLI RICE CUPS

Baked Cheddar-Broccoli Rice Cups image

A great basic recipe! I have added more veggies to the original recipe. Try adding other veggies, like grated carrot, cooked caulifower, etc. You could also make this with quinoa instead of rice. Next time I'm going to place fried onion rings on top and add chopped garlic. Have fun in the kitchen! Adapted from Day Dream Kitchen.

Provided by Sharon123

Categories Rice

Time 1h25m

Yield 8 muffin cups

Number Of Ingredients 11

Ingredients

2 cups vegetable stock (or cooking liquid of choice)
1 cup brown rice
1 (10 ounce) package broccoli florets, thawed (or use fresh broccoli, steamed)
1/2 cup red bell pepper, finely chopped
1/4 cup scallion, sliced thin
1 pinch crushed red pepper flakes
1/3 cup ranch dressing (or use sour cream or yogurt and Dijon mustard)
2 eggs, lightly beaten
1 cup grated sharp cheddar cheese, divided (or your favourite cheese)
1/2 teaspoon salt, to taste
1/4 teaspoon pepper, to taste

Steps:

Cook rice in vegetable broth according to package directions(simmer 40-45 minutes).
Move cooked rice to a bowl.
Mix in the rest of the ingredients, but only use 1/2 of the cheese.
Grease a 8 cup muffin tray and make 8 balls. Place in muffin tins. Sprinkle the rest of cheese on top.
Put in the oven for 25 minutes and bake at 350 degrees - until golden and crisp.
To reheat these you could place them in a brown paper bag. Lightly wet the bag and put in 300*F oven until the bag dries out and the cups are nice and hot and not dried out, about 5 minutes.

Nutrition Facts : Calories 223.7, Fat 11.8, SaturatedFat 4.3, Cholesterol 64.6, Sodium 373.1, Carbohydrate 21.7, Fiber 1.2, Sugar 1, Protein 8.3

BAKED CHEDDAR-BROCCOLI RICE CUPS RECIPE - (4.5/5)

Baked Cheddar-Broccoli Rice Cups Recipe - (4.5/5) image

Provided by á-24918

Number Of Ingredients 7

Ingredients

1 10 - ounce thawed broccoli (fresh is better)
1 cup chicken stock
1 cup white rice or brown
1/4 cup Ranch Dressing
2 eggs, lightly beaten
3/4 cup grated cheese (any of your favorite kind)
1/2 tsp salt and pepper - to taste

Steps:

Cook rice according to directions 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, then sprinkling the rest of cheese on top. Put in the oven for 25 minutes and bake at 350 degrees - until golden and crisp.

CHEDDAR BROCCOLI BAKE

Cheddar Broccoli Bake image

This is one way my kids will eat broccoli. We love this recipe. I also make this on the grill at times.

Provided by bmcnichol

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

3 (10 ounce) boxes frozen broccoli, thawed
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Steps:

Preheat the oven to 350 degrees F. Spray 9 by 13-inch casserole dish with Pam.
Put broccoli, garlic salt and pepper in a bag and toss.
Place in casserole dish and top with Cheddar Cheese.
Cover and bake for 20 minutes.

Nutrition Facts : Calories 113, Fat 6.7, SaturatedFat 4, Cholesterol 19.8, Sodium 151.1, Carbohydrate 7.1, Fiber 4.3, Sugar 2, Protein 8.7

BROCCOLI AND CHEESE RICE CUPS

Broccoli and Cheese Rice Cups image

All you need is a muffin pan to give these adorable broccoli cheese rice cups their shape. Bonus points that they're cute AND delicious.

Provided by My Food and Family

Categories Home

Time 35m

Yield Makes 8 servings, 1/2 cup each.

Number Of Ingredients 6

Ingredients

1 cup instant brown rice, uncooked
1 cup fat-free reduced-sodium chicken broth
1-1/2 cups frozen chopped broccoli, thawed, drained
2/3 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup KRAFT Lite Ranch Dressing
2 eggs, lightly beaten

Steps:

Preheat oven to 350°F. Prepare rice as directed on package, substituting chicken broth for the water. Place cooked rice in large bowl; cool slightly.
Stir in remaining ingredients until well blended. Spoon mixture evenly into 8 greased medium muffin cups.
Bake 25 min. or until lightly browned.

Nutrition Facts : Calories 120, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

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