35-Minute Quick Cheddar Broccoli Rice Cups
Light, cheesy, and fiber-packed, these Baked Cheddar Broccoli Rice Cups are a quick, nutritious, and crowd-pleasing option for breakfast, lunch, or snack time.
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.
