Today I made baked broccoli and rice cups. Yum!
My original recipe calls for white rice but I love brown rice so I used that as a substitute. This recipe doesn’t really have any measurements just use as much as you’d like. I used three cups of rice, two eggs, lots of cheese, broccoli and one can of both cream of chicken and cream of mushroom. I found another recipe for a dish similar to this but in casserole form and it called for creams of chicken and mushroom so I thought I would add it and it turned out great.
Cook the rice and then stir all your ingredients together and…
…scoop into muffin tins. Top with cheese and bake in the oven at 350 degrees for 15-25 minutes. The reason I put them into muffin tins is so they can be frozen, put into baggies, and used for later. This is also a very easy back to school meal just defrost them and pop them in the microwave (or about ten minutes in an adorable mini pan if you don’t use a microwave) and they’ll be ready to go.
I had left over mixture so I made a mini one. I know…it’s just so adorable.
I wanted to make as many as possible in one pan so I brought out the big guns……but there was a slight problem, “Big Guns” didn’t fit in the freezer. So I let them cool completely and slid them out of the tins.
Then sealed them up to use at a later date, but not to much later because like me they’ll be gone in seconds.