Baked Cheddar-Broccoli Rice Cups Recipe

Baked Cheddar-Broccoli Rice Cups Recipe

2 cups regular, cooked rice ( can use brown rice )
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 teaspoon salt and freshly ground pepper to taste

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.

Homemade Ranch Dressing

1/3 cup low-fat buttermilk
3 tablespoons Chobani 2% plain yogurt
3 tablespoons mayonnaise
1 tablespoon apple cider vinegar
2 tablespoons canola or olive oil
1/2 teaspoon kosher salt and pepper to taste
3 tablespoons minced chives

Whisk all ingredients together. Dressing will keep for a week or so, covered, in the refrigerator. If you prefer a thicker dressing, use approximately 1/4 cup of buttermilk depending on your personal preference and intended use.