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Broccoli Rice Cheese Cups Recipe

by Lisa Manning on March 4, 2014

Broccoli cake Collage

I saw this recipe floating around Facebook and thought I would try it.  It was supposed to accompany the chicken…that I realized at 5:00 I had so diligently put into the freezer instead of the fridge when I came home from the grocery store.  Instead, we ate this as an entrée.  The verdict: 2 Thumbs up from my 9 year old!  My husband said it was a “definite do-over” and I liked it so much it was my lunch the next day!  A success!  See my notes below the recipe (and excuse the phone pictures!). 

Broccoli Rice Cheese Cups Recipe 


10 ounces finely chopped Broccoli

1 cup chicken stock

1 cup rice (I used a healthy grain rice)

rice_ef_1lb_jubilee_md1/4 cup Ranch Dressing

1 egg, lightly beaten

1 cup grated cheese (any of your favorite cheese)

1/2 tsp garlic powder

1/2 tsp salt and pepper


Boil rice according to package instructions.

Once done, transfer cooked rice to a medium bowl and allow to cool for a minute.

Mix together all the ingredients, but only using 1/2 of the cheese.

Grease a 12 cup muffin tray and fill each cup about half way.  Top with the remaining cheese.

Bake in oven for 25 minutes at 350 degrees or until golden and crispy


  1. I doubled this recipe and it made 18 muffin cups AND a 6 x 6 pan.   Because the muffin cups were smaller, those cooked a bit quicker and the cheese was a bit crisper.  If you want to save time, you could put the entire mixture into a baking dish and cook it but lengthen the time you cook it.
  2. The next day, the flavors had melded together and these tasted much better! 
  3. These would be GREAT to freeze and pull out for an accompaniment to a main meat dish or to feed the kids for lunch!
  4. I am not sure who to credit this to!  I did a google search and it came up on several websites.  This is a bit modified to make it more healthy.

Enjoy! : )




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