Rice Broccolin Cheese Cups Recipes

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BROCCOLI AND CHEESE RICE CUPS



Broccoli and Cheese Rice Cups image

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.

Provided by My Food and Family

Categories     Home

Time 35m

Yield Makes 8 servings, 1/2 cup each.

Number Of Ingredients 6

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 eggs, lightly beaten

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.

Nutrition Facts : Calories 120, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE



Broccoli, Rice, Cheese, and Chicken Casserole image

This is a delicious twist to broccoli, rice, and cheese casserole, and is VERY easy to make. You can also cut this in half. I use the 1 can cream of mushroom soup when I make half. You can also leave out the onion. It just gives it a little added flavor, but is still very good without it.

Provided by Heather

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 45m

Yield 8

Number Of Ingredients 10

2 cups water
2 cups uncooked instant rice
2 (10 ounce) cans chunk chicken, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup butter
1 cup milk
1 (16 ounce) package frozen chopped broccoli
1 small white onion, chopped
1 pound processed cheese food

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
  • In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
  • Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.

Nutrition Facts : Calories 756.1 calories, Carbohydrate 82.7 g, Cholesterol 109.5 mg, Fat 30.8 g, Fiber 3 g, Protein 36 g, SaturatedFat 15.2 g, Sodium 1642.3 mg, Sugar 7.6 g

BROCCOLI BITES



Broccoli Bites image

Cheesy hand-held broccoli rice cups are so flavorful and perfectly portable!

Provided by Holly Nilsson

Categories     Appetizer     Side Dish     Snack

Time 45m

Number Of Ingredients 9

2 cups cooked rice
2 cups broccoli florets
2 eggs
2 ounces spreadable cream cheese (about ¼ cup)
1 cup cheddar cheese (shredded )
3 tablespoons sour cream ((or ranch dressing))
½ teaspoon dry mustard
½ teaspoon garlic powder
salt & pepper to taste

Steps:

  • Preheat oven to 375°F.
  • Bring a medium pot of water to a boil. Add broccoli and cook until tender-crisp, about 3-4 minutes. Drain well and chop into small pieces. Cool completely.
  • Combine all ingredients in a bowl.
  • Grease a muffin tin very well or line with muffin liners (*see note). Gently divide the rice mixture over 8 muffin wells.
  • Bake 20-25 minutes or until set and browned on top. Gently run a knife around the edges of each broccoli rice cup to loosen.

Nutrition Facts : ServingSize 1 g, Calories 167 kcal, Carbohydrate 14 g, Protein 7 g, Fat 9 g, SaturatedFat 5 g, TransFat 0.004 g, Cholesterol 65 mg, Sodium 140 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g

RICE, BROCCOLI'N CHEESE CUPS



Rice, Broccoli'n Cheese Cups image

Make and share this Rice, Broccoli'n Cheese Cups recipe from Food.com.

Provided by Charlotte J

Categories     Rice

Time 31m

Yield 8 serving(s)

Number Of Ingredients 6

1 cup Minute Rice, uncooked
1 cup chicken broth
1 1/2 cups frozen broccoli, thawed, drained
2/3 cup mozzarella cheese, shredded
1/4 cup ranch dressing
2 eggs, lightly beaten

Steps:

  • Preheat oven to 350 degrees.
  • Prepare rice using the chicken broth for the liquid as directed on package.
  • Place slightly cooled rice into a large bowl and add the remaining ingredients mixing well.
  • Grease a muffin tin and spoon mixture evenly into 8 of the cups.
  • Bake 25 minutes, or until lightly browned.

Nutrition Facts : Calories 139.8, Fat 7.5, SaturatedFat 2.3, Cholesterol 56.4, Sodium 259.9, Carbohydrate 12.1, Fiber 1.2, Sugar 0.8, Protein 6.1

AUNT ANNE'S BROCCOLI-CHEESE RICE CASSEROLE



Aunt Anne's Broccoli-Cheese Rice Casserole image

This is everyone's favorite casserole, not least because on Thanksgiving Day it's the only rice dish on the table (and my Korean family loves rice). When my cousin Becky finally learned how to make broccoli-cheese rice casserole from her Aunt Anne, whose Southern food I always thought tasted so good, she usually made two vats of it because it's the one dish everyone wants leftovers of. (It also happens to reheat especially well-a key requirement for any Thanksgiving side dish, in my book.) What I love most is how much this recipe has changed over time. I call it Aunt Anne's Broccoli-Cheese Rice Casserole because she's the catalyst for the dish, but really it's "Eric's interpretation of Becky's Broccoli-Cheese Rice Casserole, which she maybe learned from her mother, Julia, who learned it from her sister Anne." Like a game of telephone, the recipe has been tweaked and misremembered, and now tastes like a mere version of that first casserole we had as kids, which is fine because we're not kids anymore. And I love that. This kind of culinary evolution is what defines Thanksgiving for me. As for the broccoli, sometimes I like to use only florets because that's my favorite part of the vegetable, but my mother likes it the way Aunt Anne makes it, which was often with frozen chopped broccoli (stems and everything). The original had Velveeta cheese, as well, but I enjoy the sharpness of cheddar and the ease of ready shredded cheese, which is what I call for here.

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 10

1 stick (1/2 cup) unsalted butter, plus more for the baking dish
1 medium red onion, diced
1 teaspoon sugar
Kosher salt and freshly ground black pepper
4 slices white sandwich bread (about 4 ounces), crusts removed and cut into bite-size pieces
2 cups cooked white rice, fresh, day-old, or cold
20 ounces frozen chopped broccoli (do not thaw)
8 ounces shredded sharp cheddar cheese (about 2 cups)
1 cup sour cream
1 cup whole milk, plus more as needed

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9 × 13-inch baking dish with softened butter.
  • In a large skillet, melt the 1 stick of butter over medium high heat. Add the onion, sprinkle with the sugar, and season with salt and pepper. Reduce the heat to medium-low and cook, stirring occasionally, until the onion is slightly caramelized, 15 to 20 minutes.
  • Add the bread to the buttery onions, increase the heat to medium, and sauté until slightly toasted, 10 to 12 minutes. Remove from the heat.
  • In your biggest bowl, use your hands to toss together the rice, frozen broccoli, cheddar, sour cream, milk, 2 teaspoons salt, and the buttery onion-bread mixture until well mixed. Spread evenly into the greased baking dish. (You can make this ahead up to this point; see Cook's Note.)
  • Bake the casserole until bubbling, warmed through, and slightly browned at the edges, 30 to 40 minutes. Serve warm. Refrigerate leftovers in an airtight container for up to 4 days.

RICE, BROCCOLI 'N CHEESE CUPS



Rice, Broccoli 'n Cheese Cups image

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Provided by Allrecipes Member

Time 30m

Yield 8

Number Of Ingredients 6

1 cup MINUTE White Rice, uncooked
1 cup chicken broth
1 ½ cups frozen chopped broccoli, thawed, drained
⅔ cup KRAFT Shredded Mozzarella Cheese
¼ cup KRAFT Ranch Dressing
2 large eggs eggs, lightly beaten

Steps:

  • Preheat oven to 350 degrees 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.

Nutrition Facts : Calories 93.7 calories, Carbohydrate 2.1 g, Cholesterol 55.6 mg, Fat 7.3 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 2.1 g, Sodium 291.3 mg, Sugar 1 g

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