Comida Kraft
Recipe Box

Broccoli and Cheese Rice Cups

Broccoli and Cheese Rice Cups is rated 4.25 out of 5 by 20.
Prep Time
10
min.
Total Time
35
min.
Servings

8 servings, 1/2 cup each

All you need is a muffin pan to give these adorable broccoli cheese rice cups their shape. Bonus points that they're cute AND delicious.

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What You Need

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Make It

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  • Preheat oven to 350°F. Prepare rice as directed on package, substituting chicken broth for the water. Place cooked rice in large bowl; cool slightly.
  • Stir in remaining ingredients until well blended. Spoon mixture evenly into 8 greased medium muffin cups.
  • Bake 25 min. or until lightly browned.

How to Thaw Frozen Broccoli

Thaw frozen broccoli in the refrigerator overnight. Or, unwrap, place in a microwaveable bowl and thaw in the microwave as directed on the package.

Substitute

Substitute 1/2 cup fresh broccoli florets for the frozen chopped broccoli.

Servings

  • 8 servings, 1/2 cup each

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 1 Starch
  • 1 Fat

Nutrition Bonus

Serve this delicious, elegant side dish and help your guests eat right. As a bonus, the broccoli provides vitamin C!

Nutritional Information

Serving Size 8 servings, 1/2 cup each
AMOUNT PER SERVING
Calories 120
Total fat 4.5g
Saturated fat 2g
Cholesterol 60mg
Sodium 190mg
Carbohydrate 12g
Dietary fiber 1g
Sugars 1g
Protein 6g
% Daily Value
Vitamin A 8 %DV
Vitamin C 30 %DV
Calcium 10 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I made this recipe for my family and they all loved it. I made this recipe for my family and they all loved it. My family is picky and I picked this because we all love rice, cheese, and my huband and I love broccli. I took the recipe and split it into two. One half had the broccoli and the other half (for the kids) didn't. It is definetly one that I will make again. Thank you so much. ~Angie~
Date published: 2006-04-20
Rated 5 out of 5 by from I made this recipe at Thanksgiving for my "green" side dish; it was outstanding! I made this recipe at Thanksgiving for my "green" side dish; it was outstanding! I used cheddar cheese instead of the mozzarella, since I prefer the flavor of cheddar. My family enjoyed it the muffin-shaped servings, and I liked how easy they were to serve.
Date published: 2006-02-01
Rated 5 out of 5 by from I make this often as a side dish... I make this often as a side dish... and change it up each time! Instead of the broccoli, I have added other vegetables as well as shredded deli meat or cubed ham. It's a big crowd pleaser! They also heat well as leftovers! We call them hockey pucks.
Date published: 2006-03-22
Rated 4 out of 5 by from I tried this with some wild rice and brown rice and it was excellent. I tried this with some wild rice and brown rice and it was excellent. I love the texture of wild rice. If you use the slow cooking wild rice, you don't have to cook it as long as on the package, it will finish cooking in the oven.
Date published: 2005-10-12
Rated 4 out of 5 by from This was very yummy, almost remided me of a quiche. This was very yummy, almost remided me of a quiche. I used lite ranch, and next time I think I will use the regular ranch, and use cheddar cheese, but very yummy, my husband took the leftovers to work, and the guys loved them!
Date published: 2006-03-15
Rated 1 out of 5 by from This was not a hit with my family... This was not a hit with my family... We like crisp veggies - and the way this called for made them way too mushy. Perhaps using fresh broccoli would be a solution - but I wasn't a fan enough to even try the substitute.
Date published: 2010-08-20
Rated 4 out of 5 by from I made this recipe with mild cheddar and monterey jack cheese. I made this recipe with mild cheddar and monterey jack cheese. These were so good, even my 3 year old (who is an extremely picky eater) loved them. I will definately be making them again. Don't forget salt and pepper!
Date published: 2006-03-29
Rated 5 out of 5 by from The original recipe calls for mozzarella cheese, which doesn't give them much flavor. The original recipe calls for mozzarella cheese, which doesn't give them much flavor. I substitute sharp cheddar and also add a bit of parmesan. They're great with a little bit of hot sauce or Tiger Sauce!
Date published: 2008-03-08
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