I found this Cheddar Broccoli Rice Cup recipe on Pinterest. The original recipe sounded great for us - some veggies, but otherwise I thought we had everything else in our cupboard. So I picked up some fresh broccoli and started making it one night.
And I didn't doublecheck my recipe. And I didn't actually have all the ingredients. So here is my twist on the recipe. No chicken broth and no ranch dressing. So I improvised.
My Mexican Cheese Broccoli Rice Cups
Ingredients:1 cup quick-cooking rice, like Minute Rice
1.5 cup vegetarian broth
10-oz chopped broccoli, steamed and excess water squeezed out
3/4 cup shredded Mexican cheese, divided
2 eggs, lightly beaten
1/2 teaspoon salt and freshly ground pepper to taste
Directions1. Prepare rice as directed on package, substituting stock for water. Place cooked rice in a large bowl and let cool slightly.
2. Add the remaining ingredients, using only 1/2 cup of the cheese, and stir until combined.
3. Fill eight well-greased muffin cups and top with remaining 1/4 cup cheese.
4. Bake 25 minutes at 350 degrees or until tops are lightly browned and edges are starting to get crispy.
Our Review - Honestly mine were a little watery in comparison. I will actually probably try this again and use the ingredients from the original poster. It was good, but sort of weirdly "breakfasty" - with rice.
So it's gets 3 out of 5 stars from us.