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Salads & sides

Rice, Broccoli 'n Cheese Cups

Rice, Broccoli 'n Cheese Cups recipe
photo by:kraft
I LOVE this recipe. Simple and I can even get my kids to eat that "green stuff" because I chop the broccoli really small. It makes great left overs to take to work too!
posted by
ksfloyd
on 1/13/2009
time
prep:
5 min
total:
30 min
servings
total:
8 servings, 1/2 cup each

What You Need

1
cup  instant white rice, uncooked
1
cup  chicken broth
1-1/2
cups  frozen chopped broccoli, thawed, drained
2/3
cup  KRAFT Shredded Mozzarella Cheese
1/4
cup  KRAFT Classic Ranch Dressing
2
 eggs, lightly beaten

Make It

PREHEAT oven to 350°F. Prepare rice as directed on package, substituting chicken broth for the water. Place cooked rice in large mixing bowl; cool slightly. Stir in remaining ingredients until well blended.

SPOON mixture evenly into 8 greased muffin cups.

BAKE 25 min. or until lightly browned.

Kraft Kitchens Tips

Healthy Living
Save 1.5 grams of total fat and 70 milligrams of sodium per serving, by preparing as directed, using instant brown rice, low sodium chicken broth and KRAFT Lite Ranch Dressing. Try our healthy living version of Broccoli and Cheese Rice Cups.
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 frozen chopped broccoli.
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