Description
Make a satisfying, creamy broccoli cheddar rice dish entirely in one pot for easy cleanup. This recipe delivers comfort food flavor quickly.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
- 2 cups chicken or vegetable broth
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup fresh or frozen broccoli florets
- 1/2 cup evaporated milk or heavy cream
- 4 ounces cream cheese, cut into cubes
- 2 cups shredded sharp cheddar cheese
- 1/4 cup chopped fresh parsley (optional)
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, coating it in the oil and aromatics. Cook for 2 minutes.
- Pour in the broth and water. Add the salt, pepper, and garlic powder. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes without lifting the lid.
- Remove the pot from the heat. Stir in the broccoli florets, evaporated milk, and cream cheese cubes. Cover the pot again and let it stand for 5 minutes to allow the residual heat to cook the broccoli and melt the cheese.
- Remove the lid and stir well until the cream cheese is fully melted and the mixture is creamy.
- Stir in the shredded cheddar cheese until fully incorporated and melted. Taste and adjust seasoning if needed.
- Serve immediately, garnished with fresh parsley if desired.
Notes
- For a thicker sauce, use less liquid initially, about 1 3/4 cups broth and 3/4 cup water.
- If you use frozen broccoli, do not thaw it before adding it in step 6.
- You can substitute half the cheddar cheese with Monterey Jack for a milder flavor.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Sodium: 850
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 3
- Protein: 22
- Cholesterol: 75