Broccoli And Cheddar Rice Cups Recipes

Steps:

• Preheat oven to 350 degrees. Boil rice, then put in a medium bowl to cool for a minute.
• Throw in all of the ingredients, but only use 1/2 of the cheese. Grease an 8 cup muffin tray, and make mixture into balls that fit muffin cups. Sprinkle rest of cheese on top of balls.
• Put tray in oven, and bake for 25 minutes, until they get golden brown and crisp.

Steps:

• 1. Place cooked rice in a large bowl and let cool slightly.
• 2. Add the remaining ingredients, using only 1/2 cup of the cheddar cheese stir until combined
• 3. Transfer mixture to eight well-greased muffin cups and top with remaining 1/4 cup cheese
• 4. Bake 25 minutes at 350 degrees or until tops are lightly browned and edges are starting to get crispy

Steps:

• 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.

Steps:

• Cook rice in vegetable broth according to package directions(simmer 40-45 minutes).
• Move cooked rice to a bowl.
• Mix in the rest of the ingredients, but only use 1/2 of the cheese.
• Grease a 8 cup muffin tray and make 8 balls. Place in muffin tins. Sprinkle the rest of cheese on top.
• Put in the oven for 25 minutes and bake at 350 degrees - until golden and crisp.
• To reheat these you could place them in a brown paper bag. Lightly wet the bag and put in 300*F oven until the bag dries out and the cups are nice and hot and not dried out, about 5 minutes.