These Baked Cheddar Broccoli Rice Cups transform simple ingredients into a wholesome, satisfying snack or meal.
Bursting with tender broccoli and creamy cheddar, they balance flavor and nutrition effortlessly.
35-Minute Quick Cheddar Broccoli Rice Cups
Equipment
- 1 Large mixing bowl
- 1 Muffin Pan (8-cup)
- 1 Ice Cream Scoop
- 1 Measuring Cup & Spoon Set
- 1 Pair of Oven Mitts
Ingredients
- 1 cup quick-cooking rice or 2 cups cooked white/brown rice
- 1 cup chicken stock substitute water if preferred
- 10 oz frozen chopped broccoli thawed and drained
- ¾ cup shredded cheddar cheese divided
- ¼ cup ranch dressing homemade or store-bought
- 2 large eggs lightly beaten
- ½ teaspoon salt
- Freshly ground black pepper to taste
Instructions
- Preheat and Prepare Your Oven: Begin by preheating your oven to 350°F (175°C). Ensuring your oven reaches the correct temperature is key to achieving evenly baked rice cups with a lightly golden, crispy top. While the oven warms, lightly grease an 8-cup muffin pan with cooking spray or a small amount of butter. Proper greasing prevents sticking and helps your rice cups release easily once baked.
- Cook the Rice Base: Place 1 cup of quick-cooking rice into a medium saucepan. Instead of water, pour in 1 cup of flavorful chicken stock to infuse the rice with a subtle, savory depth. Bring the mixture to a gentle boil over medium heat, then reduce to a simmer and cover with a lid. Cook until the rice is tender and has absorbed all the liquid, usually about 5–7 minutes for quick-cooking rice. For alternative rice options, use about 2 cups of fully cooked white or brown rice and skip the stock addition.
- Cool the Rice Slightly: Once the rice is cooked, transfer it into a large mixing bowl. Allow it to cool for 3–5 minutes. Cooling slightly prevents the eggs in the next step from cooking prematurely and ensures a smooth, cohesive mixture when combined with the other ingredients.
- Combine Ingredients Thoroughly: Add the thawed, well-drained broccoli to the rice. Then, mix in 1/2 cup of shredded cheddar cheese, 1/4 cup ranch dressing, 2 lightly beaten eggs, salt, and freshly ground black pepper. Stir gently but thoroughly until all ingredients are evenly distributed. This step ensures that each rice cup will have consistent flavor, texture, and cheesiness. Taste the mixture lightly and adjust seasoning if needed.
- Portion the Mixture into Muffin Pan: Using an ice cream scoop or a large spoon, evenly distribute the rice mixture into the prepared muffin pan, filling each cup to the top. Press down lightly with the back of the scoop to help the cups hold their shape during baking. This creates perfectly uniform rice cups that cook evenly and maintain a solid structure.
- Top with Remaining Cheese: Sprinkle the remaining 1/4 cup of cheddar cheese over the tops of each rice cup. This final layer of cheese will melt and form a golden, slightly crispy topping that adds both flavor and visual appeal.
- Bake to Perfection: Place the muffin pan in the preheated oven and bake for 25 minutes. During baking, the edges will begin to crisp and the tops will turn lightly golden. The heat of the oven will set the eggs and meld the flavors of broccoli, rice, and cheddar into a cohesive, savory bite. Avoid opening the oven frequently, as this can affect even baking.
- Cool and Serve: Once baked, remove the muffin pan from the oven using oven mitts. Allow the rice cups to cool for 5–10 minutes in the pan to firm up slightly. Run a small spatula or butter knife around the edges to loosen each cup, then gently lift them out. Serve warm for a comforting snack or side dish. These rice cups also store well for meal prep, making them a convenient grab-and-go option for busy days.
- Optional Storage Tip: If not serving immediately, allow the rice cups to cool completely before storing in an airtight container.Refrigerate for up to 4 days or freeze for up to 2 months. Reheat gently in the oven or microwave to preserve texture and flavor.
Notes
- Use thawed and well-drained broccoli to avoid soggy rice cups.
- Quick-cooking rice saves time, but fully cooked white or brown rice works as a substitute.
- Greasing the muffin pan generously ensures easy release of rice cups.
- Portioning with an ice cream scoop guarantees uniform size and even baking.
- Eggs help bind the mixture; do not skip for best structure.
- Cheese can be swapped for a sharp or mild variety depending on preference.
- Cool slightly before serving to allow rice cups to set and hold shape.
Each rice cup is rich in fiber from the broccoli and complex carbs from rice, helping to keep you full and energized.
Eggs add high-quality protein, while the cheese contributes calcium and healthy fats for sustained energy.
The recipe is naturally adaptable—using either white or brown rice—and offers a convenient, portion-controlled option perfect for meal prep, quick lunches, or kid-friendly snacks.
With minimal hands-on time, it’s ideal for busy weeknights while still delivering comforting, oven-baked crispiness that makes every bite memorable.
Must-Have Tools for Perfect Results
Muffin Pan
Essential for shaping individual rice cups, ensuring even cooking and a golden-brown crust. Beyond this recipe, it’s perfect for muffins, frittatas, and mini quiches.
Ice Cream Scoop
Makes portioning the rice mixture effortless, providing uniform cups that bake evenly. A great tool for cookie dough, mashed potatoes, and other portioned foods.
Mixing Bowl (Large)
Provides ample space to combine rice, broccoli, cheese, and eggs thoroughly. A versatile staple for salad prep, marinating, or mixing batter.
Measuring Cups & Spoons
Guarantees accurate ingredient portions, critical for consistent taste and texture. Ideal for baking, cooking, or portion control.
Oven Mitts
Protect hands when handling hot muffin pans and trays. A safety essential for all baking and roasting tasks.
Chef’s Secrets for Best Flavor
For perfectly textured rice cups, it’s essential to squeeze out excess water from the broccoli and allow the cooked rice to cool slightly before mixing.
This prevents a mushy final product and ensures each bite has a satisfying firmness.
Using chicken stock instead of water enhances depth of flavor, while carefully balancing seasoning with salt and pepper helps bring out the natural sweetness of the broccoli and richness of the cheddar.
For a subtle twist, try adding a pinch of smoked paprika or garlic powder to elevate the savory profile.
Finally, using a muffin pan with evenly distributed heat guarantees uniform baking, producing golden edges and crispy tops without overcooking the interiors.
Serving Suggestions for Every Occasion
These rice cups are incredibly versatile.
Serve them warm as a quick breakfast, a kid-friendly lunch, or a wholesome side dish alongside grilled chicken or baked fish.
They also pair beautifully with a light dipping sauce such as ranch, sriracha mayo, or even a tangy yogurt-based dip.
For meal prep, pack them in individual containers for a convenient grab-and-go snack or side.
Leftovers can be reheated in the oven for a crispy exterior or microwaved for a soft, comforting texture.
Storage Tips for Freshness
To maintain texture and flavor, allow rice cups to cool completely before storing.
Refrigerate in an airtight container for up to 4 days.
For longer storage, freeze individually wrapped rice cups for up to 2 months.
When ready to eat, thaw overnight in the refrigerator and reheat in a preheated oven at 350°F for 10–15 minutes to restore crispiness, or microwave for a quicker option.
Avoid stacking rice cups while hot, as this can create condensation and sogginess.
Frequently Asked Questions
1. Can I make this recipe vegetarian?
Yes! Simply replace chicken stock with vegetable stock to keep the flavor rich without using animal products. The rice cups remain just as satisfying.
2. Can I use brown rice instead of white rice?
Absolutely. Use 2 cups of cooked brown rice in place of quick-cooking white rice. Brown rice adds additional fiber and a nuttier flavor.
3. Can I prepare these rice cups in advance?
Yes, they can be assembled a day ahead and stored in the refrigerator, then baked when needed. This makes them an excellent meal-prep option.
4. How can I make them gluten-free?
This recipe is naturally gluten-free, as long as your ranch dressing is certified gluten-free. You can also make your own ranch dressing for extra control over ingredients.
5. Can I freeze these rice cups?
Yes, freeze them individually wrapped or in an airtight container for up to 2 months. Reheat in the oven or microwave before serving.
