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Cheesy Broccoli Rice Cups

Kid-friendly, fun to make, and tasty!
Course Main Course
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 6 people

Ingredients

  • 2 cups rice cooked, white or brown
  • 4 cups low sodium chicken broth used to cook the rice
  • 2 cans Pillsbury biscuits
  • 1/3 cup mushrooms, white sautéed
  • 3 cups broccoli, fresh steamed and diced into small pieces
  • 1 tsp. garlic powder
  • 1 Tbsp. Nutritional Yeast
  • 1/2 tsp. onion powder
  • 1/2 tsp. red pepper chili flakes
  • salt and pepper to taste or 1/2 tsp. each
  • 2 cups cheddar cheese plus additional for topping
  • 1/4 cup light sour cream
  • 2 Tbsp. milk
  • 2 eggs
  • optional topping: 1/2 cup breadcrumbs mixed with 2 Tbsp. melted butter

Instructions

  • Preheat oven to 350 degrees F. Cook the rice according to package (cook with chicken broth for more flavor).
  • Meanwhile, mix all of the ingredients - expect the breadcrumb topping - together. Once rice is done, add into the broccoli cheese mixture and stir together well.
  • Take each biscuit and form into a muffin tin and scoop the cheesy broccoli rice mixture in each biscuit. Top each cup with the breadcrumb mixture and a sprinkle of cheese if desired. Repeat until all biscuits are used. If there is additional broccoli rice filling, make a separate casserole! :)
  • Bake in oven for 20 minutes and enjoy warm!

Notes

**I chopped my mushrooms and cooked them with about 1 Tbsp. olive oil for 3 minutes.