Rice, Broccoli & Cheese Cups

So I'm thinking of trying this one out, from my new favorite magazine, Kraft Food & Family.

Prep: 5 min. Total: 30 min.

1 cup white rice, uncooked
1 cup chicken broth (probably can substitute veggie broth for veggie friends)
1 1/2 cups frozen chopped broccoli, thawed, drained
2/3 cup shredded mozzarella cheese
1/4 cup Ranch dressing
2 eggs, lightly beaten

Preheat oven to 350 degrees. 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.

Spoon mixture evenly into 8 greased muffin cups. Bake 25 mins. or until lightly browned.

Makes 8 servings.

Save 1.5g fat and 70mg sodium per servings by substituting brown rice, low sodium chicken broth, and light ranch reduced fat dressing.

I'll try this one out, let you know how it comes out.