Prepare this satisfying, creamy broccoli and cheddar rice entirely in one pot for easy weeknight cleanup.
Author:Ahazzam
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 cup uncooked long-grain white rice
2 cups chicken or vegetable broth
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups fresh or frozen broccoli florets
1/2 cup milk (whole or 2%)
1 1/2 cups shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese (optional)
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 4 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the uncooked rice, broth, Italian seasoning, salt, and pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the liquid is mostly absorbed and the rice is nearly tender. Do not lift the lid during this time.
Stir in the broccoli florets. Cover the pot again and cook for an additional 5 minutes, or until the broccoli is tender-crisp.
Remove the pot from the heat. Stir in the milk until combined.
Add the shredded cheddar cheese and Parmesan cheese (if using). Stir gently until the cheese is fully melted and the mixture is creamy.
Serve immediately.
Notes
For a richer flavor, use chicken broth. For a vegetarian option, use vegetable broth.
If you want to add cooked protein, stir in 1 cup of shredded cooked chicken during the final step with the cheese.
If the rice seems too thick before adding cheese, add a splash more milk or broth until you reach your desired consistency.