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Rice, Broccoli & Cheese Cups

July 7, 2012
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Here’s a fun idea for a kid-friendly side dish (that grown-ups will like as well!) The ranch dressing gives these broccoli rice cups a great flavor. I found this on Kraftrecipes.com. It goes well with chicken, fish, or as a stand-alone vegetarian meal.

Ingredients:

1 cup instant white rice, uncooked
1 1/2 cup chicken broth
1 1/2 cups fresh broccoli, chopped
2/3 cup mozzarella cheese, shredded
1/3 cup ranch dressing

Directions:
  • Pre heat oven to 350 degrees F.
  • Spray 10-cup muffin tin with Pam cooking spray. Set aside.
  • Prepare rice as directed on package, substituting chicken broth for water.
  • Place cooked rice in large mixing bowl and cool slightly.
  • Stir in remaining ingredients until well blended.
  • Spoon mixture evenly into prepared muffin cups.
  • Bake 25 minutes, or until lightly browned on top.
  • Allow to cool 10 minutes before removing from muffin tins.
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2 Responses to “ Rice, Broccoli & Cheese Cups ”

  1. Jennifer on June 21, 2010 at 12:51 pm

    These were really good! Will’s decided to be a vegetarian, so I’m searching high and low for kid-friendly veggie recipes. I used regular cooked rice (because that’s all I had) and topped them with bread crumbs before baking, and they were SO good! Kate must’ve eaten about four of them. Next time I might try them with carrots instead since Will isn’t a fan of broccoli.

    • KP on June 21, 2010 at 10:26 pm

      Jennifer–Glad you liked the rice cups! I have many vegetarian recipes on the blog–just type “vegetarian” in the search box. Can you get fake meat in Luxembourg, like soy burgers and stuff??

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