Rice Broccoli N Cheese Cups |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is one of my all time favorite recipes. I make a big batch and freeze some for a later date. I also tend to use a lot of Ranch dressing, salt and cheese than what the recipe really calls for. I think they're a bit flavorless if you follow the recipe completely. Read more . My suggestion - add key ingredients to YOUR taste. 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 light ranch reduced fat dressing |
2 eggs, lightly beaten |
Directions:
1. 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.
2. STIR in remaining ingredients until well blended. Spoon mixture evenly into 8 greased medium muffin cups.
3. BAKE 25 min. or until lightly browned.
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