I get bored with plain brown rice. Especially when the main dish is very basic, rice needs something to make it a little more special. Not so “meh”. While this broccoli-cheese rice is inexpensive to make, the flavor is rich and the comfort factor is over-the-top!
Cheese makes everything better, so naturally I added cheese! Two kinds, in fact. When in doubt, add more cheese, right?
I’ve been looking for ways to use all the chicken broth that’s ended up in my freezer, and cooking the rice in broth added more flavor than I thought it would—in a good way! Homemade chicken broth is such a nutrient-dense food. Since we pretty much never eat soup from May-September, this is a great way to keep the goodness of broth in our diet through the warm weather.
Broccoli is not a vegetable that’s well received at my house, so sneaking it in like this is one of the few ways my people will eat it. It works, and no one even mentioned that there was broccoli in the rice. Must have been all the cheese;)
1/4 C. butter
1/2 medium onion, diced
3 C. chicken broth
1 1/2 C. brown rice
1/2 C. cheddar cheese
1/2 C. parmesan cheese
1 1/2 C. broccoli florets, chopped small
1/2 C. milk
salt and pepper
1. In a medium saucepan melt the butter. Add onion and sauté until onion starts to wilt. Stir in broccoli and cook until crisp-tender. Scrape into a large bowl and set aside.
2. In the same pot, place the chicken broth and rice. Bring to a boil, reduce heat to medium-low, partially cover pot and cook for 20 minutes.
3. While the rice is cooking, stir milk, cheeses and some salt and pepper into the onion and broccoli mixture. Butter a 13x9 pan.
4. When rice has cooked for 20 minutes, pour into the bowl with the other ingredients. The rice won’t be quite done and there may be some liquid not absorbed. Just scrape it all into the bowl and mix well.
5. Spread in buttered 13x9 pan. Bake at 350 for 30-40 minutes.
Notes: I baked mine for 40 minutes and it was perfect. Everyone loved it, and the four of use ate almost the whole pan! It’s surprisingly creamy for the amount of milk and cheese it uses. This was a big hit, and something we’ll be eating frequently.
Yield: 6-8 normal size servings
Adapted from A Delightful Home
This post is a part of the Ultimate Recipe Swap at Life As MOM.