Cheesy Broccoli Rice

A few days ago, my stinking cute and practically-perfect-in-every-way friend Aly posted this recipe on her blog. I saw it that morning, and immediately knew my family would love it. And one of the things I noticed and loved about it, is that I always have all the ingredients on hand. So I made it that very night.
When I put in on the table my 8 year old said "I do not like that", and I said "um, first of all, you have never had it, and second of all, you love broccoli, rice, cheese and ranch, so why do you think you don't like it?" She attempted to tell me that she liked all those thing, but just not all together. Oh, really? Long story short, she had 3 servings of it and didn't eat anything else on her plate. My family loved this. I am so excited to have another super easy, can make at the last minute with out any planning, side dish that will go with about anything, side dish. Was that a run-on sentence? Or just really bad grammar?
As you can see here, Aly made these super cute by putting individual serving into a muffin tin. I decided to make it in a casserole dish, (you know, my super cute one that my hubby gave me for Christmas?) because I was doubling it (which, by the way, even after doubling it, we had no leftovers) and thought it would be easier. So feel free to do it either way. Thanks Aly for a recipe that could potentially change my life! (Kinda like this one did).

Cheesy Broccoli Rice

1 cup Minute White Rice, uncooked
1 cup chicken broth
1 1/2 cups frozen broccoli, thawed, drained (I added a little more than this)
2/3 cup shredded cheese (I used cheddar, but any will work)
1/4 cup ranch dressing
2 eggs, lightly beaten

Prepare rice as directed on package, but use the chicken broth instead of water. Place cooked rice in a large mixing bowl. Cool slightly. Stir in remaining ingredients until well combined. Spoon mixture into a greased casserole dish (or muffin tins). Bake at 350 degrees for about 25 minutes, until lightly browned.