1 cup quick-cooking rice, like Minute Rice (can substitute about 2 cups regular, cooked rice and omit the 1 cup stock below)

1 cup chicken stock

1 10-oz. box frozen, chopped broccoli, thawed and excess water squeezed out

3/4 cup shredded cheddar cheese, divided

1/4 cup Homemade Ranch Dressing (see recipe), or store bought

2 eggs, lightly beaten

1/2 teaspoon salt and freshly ground pepper to taste

1 cup quick-cooking rice, like Minute Rice (can substitute about 2 cups regular, cooked rice and omit the 1 cup stock below) 1 cup chicken stock 1 10-oz. box frozen, chopped broccoli, thawed and excess water squeezed out 3/4 cup shredded cheddar cheese, divided 1/4 cup Homemade Ranch Dressing (see recipe), or store bought 2 eggs, lightly beaten 1/2 teaspoon salt and freshly ground pepper to taste

Prepare rice as directed on package, substituting stock for water. 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 eight well-greased muffin cups–I like to use an ice cream scoop–and top with remaining 1/4 cup cheese. Bake 25 minutes at 350 degrees or until tops are lightly browned and edges are starting to get crispy.