Cheesy Broccoli Rice Recipe
Creamy, cheesy broccoli rice with sharp cheddar, cream cheese, and tender broccoli florets. Comforting, quick, and family-friendly.
Print Pin Servings: 6 servings
Calories: 310kcal
Cost: $8
Equipment
- 1 Large skillet/Dutch oven With tight-fitting lid
- 1 Steamer basket For broccoli
- 1 Wooden spoon For stirring
- 1 Sharp knife For chopping
- 1 set Measuring cups and spoons Essential
- 1 (opt) Rice cooker Optional, for hands-off cooking
- 1 (opt) Food processor Optional, for quick chopping
- 1 (opt) Cheese grater Optional, for fresh cheese
Ingredients
- 1 cup long-grain white rice rinsed
- 2 cups chicken broth or vegetable broth
- 3 cups fresh broccoli florets or 2 cups frozen, thawed
- 1 ½ cups sharp cheddar cheese shredded
- ½ cup cream cheese softened
- ¼ cup whole milk
- 2 tablespoon butter
- 1 medium yellow onion diced
- 2 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ¼ cup panko breadcrumbs optional, for topping
- 2 tablespoon fresh parsley optional, chopped
- ¼ teaspoon red pepper flakes optional
Instructions
- Rinse rice until water runs clear.
- Sauté onion and garlic in butter.
- Toast rice in skillet.
- Add broth, simmer 15 minutes.
- Let rice rest 5 minutes.
- Steam broccoli 4–5 minutes.
- Stir in cream cheese and milk.
- Add seasonings.
- Fold in broccoli and half the cheese.
- Sprinkle remaining cheese.
- Cover and melt cheese.
- Optional: Broil 2 minutes for golden top.
- Garnish with parsley.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 200g | Calories: 310kcal | Carbohydrates: 28g | Protein: 12g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 45mg | Sodium: 540mg | Potassium: 420mg | Fiber: 3g | Sugar: 4g | Vitamin A: 950IU | Vitamin C: 38mg | Calcium: 230mg | Iron: 2mg