Baked Cheddar Broccoli Rice Cups Recipe

Posted by

Rate It!

Add your photo!

Ingredients

Count

Nutrition

1712

Calories

Comments Print recipe

Ingredients:

Serving

baked cheddar broccoli rice cups
thanks to fountain ave. grill: http://fountainavenuekitchen.com/baked-cheddar-broccoli-rice-cups
simple to whip up with ingredients you have on hand, this side is a sure kid-pleaser that adults will enjoy as well. i employ 1 of my favorite kitchen tricks with this recipe: any time i use frozen broccoli or spinach that needs to be thawed and drained well, i put it inside a tea towel and literally wring it out. you will be surprised by how much water is released, and getting rid of it will prevent your finished product from becoming soggy.
vary the cheese if you like or bake in a casserole dish or jumbo muffins tins. for my better-for-you ranch dressing
1 cup quick-cooking rice
1 cup chicken stock
1 10- oz. box frozen, chopped broccoli, thawed and excess water squeezed out
3/4 cup shredded cheddar cheese, divided
1/4 cup homemade ranch dressing (see recipe), or store bought
2 eggs, lightly beaten
1/2 tsp salt and freshly ground pepper to taste
1/3 cup low-fat buttermilk
3 tbsp chobani 2% plain yogurt
3 tbsp mayonnaise
1 tbsp apple cider vinegar
2 tbsp canola or olive oil
1/2 tsp kosher salt and freshly ground pepper to taste
3 tbsp minced chives
1.whisk all ingredients together.
2.dressing will keep for a week or so, covered, in the refrigerator.
notes
if you prefer a thicker dressing, use approximately 1/4 cup of buttermilk depending on your personal preference and intended use.

Directions:

Prepare rice as directed on package, substituting stock for water. Place cooked rice in a large bowl and let cool slightly. Add the remaining ingredients, using only 1/2 cup of the cheddar cheese, and stir until combined. Transfer mixture to eight well-greased muffin cups–I like to use an ice cream scoop–and top with remaining 1/4 cup cheese. Bake 25 minutes at 350 degrees or until tops are lightly browned and edges are starting to get crispy.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1711.6 Kcal (7166 kJ)
Calories from fat	1181.54 Kcal
		% Daily Value*
Total Fat	131.28g	202%
Cholesterol	468.49mg	156%
Sodium	4291.19mg	179%
Potassium	1548.74mg	33%
Total Carbs	74.44g	25%
Sugars	21.07g	84%
Dietary Fiber	12.65g	51%
Protein	62.81g	126%
Vitamin C	201.9mg	337%
Iron	7.9mg	44%
Calcium	974.4mg	97%

Amount Per 100 g
Calories	149.57 Kcal (626 kJ)
Calories from fat	103.25 Kcal
		% Daily Value*
Total Fat	11.47g	202%
Cholesterol	40.94mg	156%
Sodium	375mg	179%
Potassium	135.34mg	33%
Total Carbs	6.51g	25%
Sugars	1.84g	84%
Dietary Fiber	1.11g	51%
Protein	5.49g	126%
Vitamin C	17.6mg	337%
Iron	0.7mg	44%
Calcium	85.1mg	97%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Chunky and Creamy Potato Salad

Yellow mini potatoes, Bacon, Hard-boiled eggs, chopped and 6 more..
Broccoli Turkey Bake

Uncooked white rice, Cooked, chopped turkey meat and 4 more..
Broccoli Cheese Bites

Broccoli florets, Shredded cheddar cheese, Ranch dressing and 1 more..
Cheddar Chili Soup

Canola oil, Onion, chopped, Garlic cloves, minced and 12 more..
Easiest Fried Rice (Using Uncooked Rice)

Rice, uncooked (i use basmati), Chicken stock and 6 more..
Broccoli Pasta Salad

Broccoli floret, Fusilli, Ranch dressing, Italian dressing and 1 more..
Authentic Paella

Uncooked white rice, Chicken stock, divided, Garlic and 13 more..
Hawaiian Rice

Rice, Chicken stock, Diced canned pineapple, Ham, diced and 3 more..
Basic Cooked Rice

Uncooked rice (preferably converted), Chicken stock and 9 more..