Description
Make a simple, comforting casserole with rice, broccoli, and a creamy cheese sauce, all cooked in one pot.
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
- 1/4 teaspoon garlic powder
- 2 cups fresh or frozen broccoli florets
- 1 cup shredded sharp cheddar cheese
- 1/2 cup milk (any kind)
- 2 tablespoons all-purpose flour
Instructions
- Heat the olive oil in a large, deep skillet 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, salt, pepper, and garlic powder. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the skillet, 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 again and cook for an additional 5 minutes, or until the broccoli is tender-crisp.
- In a small bowl, whisk together the milk and flour until smooth.
- Remove the skillet from the heat. Stir in the milk mixture and the shredded cheddar cheese until the cheese melts and the sauce thickens slightly.
- Serve immediately as a side dish or main course.
Notes
- For a richer flavor, substitute half of the broth with heavy cream.
- If using frozen broccoli, you may need to add 1-2 extra minutes of cooking time in step 5.
- You can add cooked, shredded chicken to make this a complete one-pot dinner.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3
- Sodium: 750
- Fat: 16
- Saturated Fat: 9
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 4
- Protein: 14
- Cholesterol: 35