Ok, I am done chattering.. on to the recipe...
I love when I see a recipe that looks good and I just happen to have all the ingredients. These Cheddar-Broccoli Rice Cups were really good and will definitely be making there way onto our menu on a regular basis. Sorry the picture is blurry.. I was being rushed by a hungry family... for some reason picture taking was not at the top of their priority list.
Here is the recipe that I found on The Fountain Kitchen.. (my new favorite food blog by the way.) my changes are in italics.
1 cup quick-cooking rice, like Minute Rice (can substitute about 2 cups regular, cooked rice and omit the 1 cup stock below)
1 cup chicken stock
1 10-oz. box frozen, chopped broccoli, thawed and excess water squeezed out (fresh steamed broccoli, let cool and squezze out the excess liquid)
3/4 cup shredded cheddar cheese, divided
1/4 cup Homemade Ranch Dressing (see recipe), or store bought (plain yogurt and mayo combo equaling 1/4 cup, with black pepper and paprika to taste.)
2 eggs, lightly beaten
1/2 teaspoon salt and freshly ground pepper to taste
Prepare the rice according to directions using the stock in place of the water, or do like I did and take the left over rice out of the fridge. Make broccoli being sure to squeezee out the excess moisture. Combine all the ingredients setting aside a 1/4 cup cheese to sprinkle on top. (I added a little more to the top.. because we like cheese in my house)
Scoop into well greased muffin tins or baking dish and bake at 350 degrees for 25 minutes until the top is lighty browned and the edges are gettng crispy.
Hope there are no typos.. today was a long day and I am ready for bed.. even if it is only 8.. I can make until at least 9.. I think I can, I think I can! Hope you all had a blessed day!