Cheesy Broccoli Cups
1 cup quick-cooking rice (like Minute Rice)
1 cup chicken stock
1 10-oz. box frozen, chopped broccoli florets, thawed and excess water squeezed out
3/4 cup shredded cheddar cheese, divided
1/4 cup Homemade Ranch Dressing, or store bought
2 eggs, lightly beaten
1/2 teaspoon salt and freshly ground pepper to taste
Prepare your rice using chicken stock instead of the water. Once the rice is cooked, put it in a bowl to cool. Squeeze the water out of your broccoli, and add it to the bowl with the rice. Add 1/2 a cup of cheddar cheese, the ranch dressing, eggs, and salt & pepper to your bowl. Mix everything together, and spoon the mixture into a regular sized muffin pan -- top with the remaining cheese. Bake at 350 for about 20-25 minutes or until the cheese on the top is browned.
You could steam fresh broccoli for this recipe as well, and it would be great!
This was a toddler sensation, so we will be making them many times in the future!