Ingredients

How to make it

  • 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.

Reviews & Comments 1

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  • twill10 5 months ago
    Thanks for all the bookmarks
    Thanks Mommyluvs2cook for the review and the comments and reposting
    Was this review helpful? Yes Flag
    " It was excellent "
    mommyluvs2cook ate it and said...
    This was great Twill, a very nice side dish! Used a premix ranch mix from Penzey's which worked out nice :) More in the IMI ---------> Baked Cheddar Broccoli Rice Cups
    4/9/16
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