Baked Cheddar-Broccoli Rice Cups Recipe

Name: Baked Cheddar-Broccoli Rice Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Cook rice in vegetable broth according to package directions(simmer 40-45 minutes).
2
Move cooked rice to a bowl.
3
Mix in the rest of the ingredients, but only use 1/2 of the cheese.
4
Grease a 8 cup muffin tray and make 8 balls. Place in muffin tins. Sprinkle the rest of cheese on top.
5
Put in the oven for 25 minutes and bake at 350 degrees - until golden and crisp.
6
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.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Baked Cheddar-Broccoli Rice Cups falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Cheddar-Broccoli Rice Cups

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