Written by Kate Tietje
Back in the day, I used to love that boxed broccoli-cheese rice mix. I would make it and eat it as a meal. Of course, I don’t buy it anymore. But I still love the concept.
Why not make it at home — from real food?
This can be a fast lunch if you make it ahead of time. Pair it with some baked chicken and a salad, and you’re good to go. Even if you don’t make it ahead, it’s still not bad — most of the time is “ignoring” anyway. And it’s pretty yummy. I made it with the chicken, then ignored the chicken in favor of the rice. 🙂
Broccoli-Cheese Rice
Ingredients:
- 2 tbsp. butter
- 1/4 cup minced onion
- 1 cup brown rice (soaked, if desired)
- 2 cups chicken stock or broth
- 1/2 cup broccoli florets, chopped into bite-sized pieces
- 1 cup cheddar cheese, shredded
- 1/2 cup cream or half-and-half
Directions:
This is simple, but it takes awhile because the rice takes time to cook — it’s just a lot of wait time! Expect this to take a good 45 minutes due to the rice cooking. If you choose to use white basmati rice instead, it will cut the cooking time by about half. I typically use brown.
Step 1: In a medium frying pan, saute the onions over medium-high heat until soft.
Step 2: Add the rice and lightly saute for 2 – 3 minutes, until golden brown.
Step 3: Add the chicken stock, stir, and cover. Add sea salt to taste, or about 1/2 tsp. (you can add more later if needed). This will cook with occasional stirring for about 30 – 40 minutes until the rice is almost done. It should look “puffy,” and the grains should split open.
Step 4: When the rice is almost cooked, stir in the chopped broccoli florets.
Step 5: Add the cheese and the cream (or half and half).
Step 6: Stir this together, and allow the cheese to melt — just a minute or two. That’s it! Now you serve. 🙂
Broccoli-Cheese Rice
Ingredients
- 2 tbsp. butter
- 1/4 cup onion minced
- 1 cup brown rice
- 2 cups chicken stock
- 1/2 cup broccoli florets chopped
- 1 cup cheddar cheese shredded
- 1/2 cup cream or half-and-half
Instructions
- In a medium frying pan, saute the onions over medium-high heat until soft.
- Add the rice, and lightly saute for 2 – 3 minutes, until golden brown.
- Add the chicken stock, stir, and cover. Add sea salt to taste, or about 1/2 tsp. (you can add more later if needed). This will cook with occasional stirring for about 30 – 40 minutes until the rice is almost done. It should look “puffy,” and the grains should split open.
- When the rice is almost cooked, stir in the chopped broccoli florets.
- Add the cheese and the cream (or half and half).
- Stir this together, and allow the cheese to melt — just a minute or two.
I remember eating this a as a meal a few times from the box! I’m sure this version tastes A LOT better.
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Found this recipe on Pinterest, made it tonight for my family, it was fantastic! Thanks so much for posting it. Will definitely make it again. 🙂
How would you bake this?
I made a vegan version with coconut cream and nutritional yeast. Was very good as well!! 🙂