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Cheesy rice with broccoli in serving dish with spoon.
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5 from 23 votes

Cheesy Rice and Broccoli

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 4 People
Author: Katie Workman

Ingredients

  • 1 tablespoon olive oil
  • ¼ cup chopped onion
  • 1 cup long-grain rice
  • 2 ½ cups less-sodium chicken or vegetable broth
  • Kosher salt (to taste)
  • 2 ½ cups roughly chopped broccoli
  • ½ cup grated cheddar cheese (preferably sharp)
  • 1 tablespoon butter
  • freshly ground black pepper (to taste)
  • Hot sauce (to taste; optional)

Instructions

  • 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!
  •  
  • Variations
  • You can use pretty much any vegetable cut into bite-sized pieces instead of the broccoli: chopped cauliflower, sliced asparagus, diced butternut squash or carrots, even peas (reduce the amount of peas to two cups), or a combination.
  • Use frozen broccoli instead of fresh.
      • For a change of pace, try 1/2 cup feta or 1/4 cup freshly grated Parmesan cheese instead of the cheddar.
      • If you’re just in the market for cheesy rice, skip the broccoli!
      • If you're just in the mood for rice with broccoli, skip the cheese!
    • Try this Zucchini Orzo Casserole recipe! Variations:
    • 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.

    • Leftovers and Storage

      Leftover cheesy rice with broccoli can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in a saucepan over low heat, stirring frequently, or in the microwave.

Nutrition

Calories: 329kcal | Carbohydrates: 44g | Protein: 11g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 180mg | Potassium: 380mg | Fiber: 2g | Sugar: 2g | Vitamin A: 572IU | Vitamin C: 50mg | Calcium: 148mg | Iron: 1mg