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Broccoli and Cheese Rice Cups
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Broccoli and Cheese Rice Cups

35 Min(s)
10 Min(s) Prep
25 Min(s) Cook
Healthy Living
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.
What You Need
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8 servings
Original recipe yields 8 servings
1 cup instant brown rice, uncooked
1 cup fat-free reduced-sodium chicken broth
1-1/2 cups frozen chopped broccoli, thawed, drained
2/3 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup KRAFT Lite Ranch Dressing
2 egg s, lightly beaten
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Let's Make It
1
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.
2
Stir in remaining ingredients until well blended. Spoon mixture evenly into 8 greased medium muffin cups.
3
Bake 25 min. or until lightly browned.
Kitchen Tips
Tip 1
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.
Tip 2
Substitute
Substitute 1/2 cup fresh broccoli florets for the frozen chopped broccoli.
Nutrition
Calories
120
Calories From Fat
0
% Daily Value*
Total Fat 4.5g
6%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 60mg
20%
Sodium 190mg
8%
Total Carbohydrates 12g
4%
Dietary Fibers 1g
4%
Sugars 1g
2%
Protein 6g
12%
Vitamin A
8%
Vitamin C
30%
Calcium
10%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings, 1/2 cup each
* 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.
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