Rice, Broccoli'n Cheese Cups

"Food & Family Fall 2005 issue."
 
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photo by Tread photo by Tread
photo by Tread
photo by Redsie photo by Redsie
photo by Redsie photo by Redsie
photo by Redsie photo by Redsie
Ready In:
31mins
Ingredients:
6
Serves:
8
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Prepare rice using the chicken broth for the liquid as directed on package.
  • Place slightly cooled rice into a large bowl and add the remaining ingredients mixing well.
  • Grease a muffin tin and spoon mixture evenly into 8 of the cups.
  • Bake 25 minutes, or until lightly browned.

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Reviews

  1. These were good. I had a bunch of leftover steamed broccoli on hand that I was looking for something to do with and this worked out well.
     
  2. It's a hit!! I wasn't sure what to expect but the kids and I love these!!!
     
  3. Very Tasty. Used Jasmine Rice, fresh broccoli and Reduced fat Mozzarella cheese. Simple and delicious, the ranch dressing gives them all of the flavor they need.
     
  4. These are really good! I used brown rice, low fat mozarella, light ranch and egg beaters, and they were still fantastic! Thanks for sharing!
     
  5. These were good, however, we felt like something was missing. I may make these again but add some either green chiles or roasted jalapenos. It was great to make something a little more unusual.
     
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