This easy stovetop rice and broccoli dish comes together quickly, goes with everything, and solves the issue of a starch and a vegetable side all in one!
In a medium-sized saucepan with a lid, heat the oil over medium heat. Add the onion and sauté until tender and golden, about 4 minutes. Add the rice and stir until it is well mixed with the onions and the rice itself is glistening and somewhat translucent, about 2 minutes.
Add the broth and salt, stir well, cover, and bring to a simmer over high heat. Lower the heat to medium-low and simmer gently, covered, until most of the liquid has been absorbed, about 15 minutes.
Stir in the chopped broccoli and cover again. Simmer until the rice is cooked and the broccoli is crisp-tender, about 5 minutes. Remove from the heat and let sit, covered, for 3 minutes. Stir in the cheese, butter, and pepper, and taste to see if it needs salt. Serve hot, passing hot sauce on the side for those who want it.
Notes
If you want to use brown rice instead of white, increase the amount of broth to 2 3/4 cups and let the rice simmer for about 30 minutes.
You can use pretty much any vegetable instead of the broccoli: chopped cauliflower, sliced asparagus, even peas (reduce the amount of peas to 2 cups), or a combination.
For a change of pace, try 1/2 cup feta or 1/4 cup freshly grated Parmesan instead of the cheddar.
If you’re just in the market for cheesy rice, skip the broccoli!
Skip the cheese if you're just in the mood for rice with broccoli!