Baked Cheddar-Broccoli Rice Cups - cooking recipe

Ingredients

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

Preparation

Cook rice in vegetable broth according to package directions(simmer 40-45 minutes).
Move cooked rice to a bowl.
Mix in the rest of the ingredients, but only use 1/2 of the cheese.
Grease a 8 cup muffin tray and make 8 balls. Place in muffin tins. Sprinkle the rest of cheese on top.
Put in the oven for 25 minutes and bake at 350 degrees - until golden and crisp.
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.