315 g frozen chopped broccoli, thawed and excess water squeezed out
1 cup chicken stock
1 cup quick-cooking rice
1/4 cup home made or store bought bottled Ranch Dressing
2 eggs, lightly beaten
3/4 cup shredded cheddar cheese (or another cheese you desire)
1/2 teaspoon salt and freshly ground pepper for the taste
Prepare the rice and place cooked rice in a large bowl and let cool slightly. Add the remaining ingredients, using only 1/2 cup of the cheddar cheese, and stir until combined.
Transfer mixture to 8 well-greased muffin cups and top with the remaining 1/4 cup cheese. Bake 25 minutes at 350F/180C degrees or until the tops are lightly browned and the edges are a little bit crispy.
