Cook this satisfying, cheesy rice dish entirely in one pot for simple preparation and minimal cleanup. This recipe delivers creamy texture and classic broccoli cheddar flavor.
Author:Ahazzam
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings
Category:Main Dish
Method:Stovetop
Cuisine:American
Diet:Vegetarian
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 dried mustard powder
1/4 teaspoon garlic powder
2 cups fresh or frozen broccoli florets
1/2 cup heavy cream
1 1/2 cups shredded sharp cheddar cheese
Instructions
Heat the olive oil in a large, deep pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the uncooked rice, broth, water, salt, pepper, mustard powder, and garlic powder. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes. Do not lift the lid during this time.
After 15 minutes, remove the lid and stir in the broccoli florets. Cover the pot again and cook for another 5 minutes, or until the rice is tender and most liquid is absorbed.
Remove the pot from the heat. Stir in the heavy cream until combined.
Add the shredded cheddar cheese gradually, stirring until the cheese melts and the mixture becomes creamy.
Serve immediately.
Notes
Use pre-shredded cheese or shred your own for the best melting quality.
If you use frozen broccoli, you may need to add 1-2 extra minutes to the final cooking time.
For a richer flavor, substitute half the broth with milk.