Beazell's Cook Book

Broccoli & Cauliflower Baked Cheesy Rice Cups

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1 1/2 cups cooked rice
2 cups cooked broccoli and cauliflower, chopped
1/3 cup Ranch salad dressing
2 eggs, beaten
Beazell’s Cajun Seasoning
1/2 cup shredded cheddar cheese

Variation: Add chopped chicken, turkey, shrimp, crawfish or lump crab meat.

Preheat oven to 350 degrees. Combine the first five ingredients and 1/2 of the cheddar cheese. Grease or spray a muffin tin. Using an ice cream scoop, portion the vegetable rice mixture into the individual muffin rounds. Top with remaining cheddar cheese. Bake for approximately 20-25 until cheese is melted on top and slightly browned.

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