Broccoli Cheddar Rice Cups
Broccoli Cheddar Rice Cups is a gluten free recipe with 12 servings. One portion of this dish contains around 5g of protein, 3g of fat, and a total of 148 calories. For 23 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. It works well as a side dish. This recipe is liked by 40 foodies and cooks. From preparation to the plate, this recipe takes around 35 minutes. This recipe from Sumptuous Spoonfuls requires broccoli, sharp cheddar cheese, ground pepper, and seasoning. Overall, this recipe earns a pretty good spoonacular score of 46%. Users who liked this recipe also liked Broccoli Cheddar Rice Cups, Baked Cheddar Broccoli Rice Cups, and Broccoli Cheddar Cups.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
About 2 cups frozen chopped broccoli
2 eggs
Fresh ground pepper
About 2 cups pre-cooked leftover rice (I used Basmati)
1 teaspoon Red Robin Seasoning
1/2 cup shredded sharp cheddar cheese
Equipment:
muffin tray
oven
mixing bowl
microwave
kitchen towels
bowl
whisk
Cooking instruction summary:
Preheat the oven to 350 F. Spray a muffin tin with cooking spray.Put the broccoli in a medium microwave safe mixing bowl, cover and microwave on high for 1 minute. Stir, then cover and microwave another minute. If the broccoli is fully thawed at this point, stop. If not, stir and put it back in for another minute in the microwave. Use a clean tea towel to squeeze out the excess moisture.Add the rice to the bowl and, if the rice is cold, microwave for a couple minutes to warm it up, stopping to stir everything together and make sure everything gets nice and warm. If the rice is already hot, just add it to the bowl and stir it into the broccoli. Add the shredded cheese and stir to mix. The cheese should start to melt a bit and hold the rice mixture together.In a small bowl, whisk the eggs with the seasoning and pepper until well beaten. Pour the eggs into the broccoli mixture and stir to mix. Scoop into the prepared muffin tin, dividing the mixture relatively evenly between the 12 spots. Sprinkle each one with a little more cheddar cheese.Bake at 350 F for about 25 minutes or until the cheese on top is melted and the rice starts to get a little crunchy. Enjoy while they're hot!
Step by step:
1. Preheat the oven to 350 F. Spray a muffin tin with cooking spray.
2. Put the broccoli in a medium microwave safe mixing bowl, cover and microwave on high for 1 minute. Stir, then cover and microwave another minute. If the broccoli is fully thawed at this point, stop. If not, stir and put it back in for another minute in the microwave. Use a clean tea towel to squeeze out the excess moisture.
3. Add the rice to the bowl and, if the rice is cold, microwave for a couple minutes to warm it up, stopping to stir everything together and make sure everything gets nice and warm. If the rice is already hot, just add it to the bowl and stir it into the broccoli.
4. Add the shredded cheese and stir to mix. The cheese should start to melt a bit and hold the rice mixture together.In a small bowl, whisk the eggs with the seasoning and pepper until well beaten.
5. Pour the eggs into the broccoli mixture and stir to mix. Scoop into the prepared muffin tin, dividing the mixture relatively evenly between the 12 spots. Sprinkle each one with a little more cheddar cheese.
6. Bake at 350 F for about 25 minutes or until the cheese on top is melted and the rice starts to get a little crunchy. Enjoy while they're hot!
Nutrition Information:
covered percent of daily need
