Description
Prepare a comforting, cheesy broccoli and rice casserole right in one pot for simple weeknight cooking and easy cleanup.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
- 2 cups chicken or vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 3 cups fresh or frozen broccoli florets
- 1 cup milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Instructions
- Heat the olive oil in a large, deep pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the uncooked rice, broth, salt, pepper, and thyme. 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 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 both the cheddar and Monterey Jack cheeses, stirring gently until the cheese melts and creates a creamy sauce.
- Serve immediately directly from the pot.
Notes
- For a richer flavor, use half-and-half instead of milk.
- You can substitute frozen broccoli for fresh; add it directly without thawing.
- If you want a topping, sprinkle 1/4 cup of breadcrumbs mixed with 1 tablespoon melted butter over the top before serving.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 850
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 58
- Fiber: 4
- Protein: 18
- Cholesterol: 45