There's not a lot that wouldn't win my vote if it is served in cupcake form. But broccoli and rice? If that isn't a beautiful marriage made in heaven, then I'm not a romantic. Fine, I don't know romance...Anyway, I saw this recipe at daydreamkitcen and I did not pass go. I did not collect 200. AND if you have those people in your life that don't like their food to touch....this stays in it's nice little cuplike form on a dinner cake.
Broccoli and Rice Cups
Ingredients: 1 c. quick-cooking rice, 1 c. chicken stock, 10 oz box of frozen chopped broccoli (thawed and drained), 3.4 c. shredded cheddar cheese (divided), 1/4 c. Ranch Dressing, 2 eggs, 1/2 t. salt, 1/2 t. pepper (to taste)
Instructions: Make rice according to boxes instructions, BUT substitute stock for water. Place cooked rice in a large bowl and cool. Add the rest of the ingredients (but only use 1/2 c. cheese). Stir and then place in 8, greased muffin cups. Top with remaining 1/4 c. cheese. Bake 25 minutes at 350 (tops should be browning and looking crispy).