Rice, Broccoli and Cheese Cups

A perfectly portioned side dish.

Ingredients

• 2 cups cooked rice (cooked with chicken broth instead of water)
• 2/3 cup part-skim mozzarella or cheddar cheese (grated)
• 1 ½ cups frozen chopped broccoli, thawed, drained
• ¼ cup light ranch dressing
• 2 eggs, lightly beaten

Directions

1) Preheat oven to 350°F. Prepare rice as directed on package, substituting chicken broth for the water. Place cooked rice in large mixing bowl; cool slightly. Stir in remaining ingredients until well blended.

2) Spoon mixture evenly into 8 greased muffin cups.

3) Bake 25 min. or until lightly browned.

Exchanges

Makes 8 servings

1 serving: count as ½ group 5 (breads & starches),
½ group 6 (protein), 1 group 7 (fat)