Baked Cheddar-Broccoli Rice Cups

• 2 cups vegetable stock (or cooking liquid of choice)
• 1 cup brown rice
• 1 (10 ounce) package broccoli florets, thawed (or use fresh broccoli, steamed)
• 1/2 cup red bell pepper, finely chopped
• 1/4 cup scallion, sliced thin
• 1 pinch crushed red pepper flakes
• 1/3 cup ranch dressing (or use sour cream or yogurt and Dijon mustard)
• 2 eggs, lightly beaten
• 1 cup grated sharp cheddar cheese, divided (or your favourite cheese)
• 1/2 teaspoon salt, to taste
• 1/4 teaspoon pepper, to taste

1. Cook rice in vegetable broth according to package directions(simmer 40-45 minutes).
2. Move cooked rice to a bowl.
3. Mix in the rest of the ingredients, but only use 1/2 of the cheese.
4. Grease a 8 cup muffin tray and make 8 balls. Place in muffin tins. Sprinkle the rest of cheese on top.
5. Put in the oven for 25 minutes and bake at 350 degrees - until golden and crisp.
6. To reheat these you could place them in a brown paper bag. Lightly wet the bag and put in 300*F oven until the bag dries out and the cups are nice and hot and not dried out, about 5 minutes.

vegetable stock, brown rice, broccoli florets, red bell pepper, scallion, red pepper, ranch dressing, eggs, cheddar cheese, salt, pepper

Taken from www.food.com/recipe/baked-cheddar-broccoli-rice-cups-504133 (may not work)