Easy Cheesy Rice and Broccoli
This Easy Cheesy Rice and Broccoli combines a starch and a vegetable side dish comfortably in one quick stovetop recipe.
Equipment
- medium-sized saucepan with a lid
Ingredients
- 1 tablespoon olive oil
- ¼ cup chopped onion
- 1 cup long-grain rice
- 2 ½ cups less-sodium chicken or vegetable broth
- Kosher salt to taste
- 2 ½ cups roughly chopped broccoli
- ½ cup grated cheddar cheese preferably sharp
- 1 tablespoon butter
- freshly ground black pepper to taste
- Hot sauce to taste; optional
Instructions
- In a medium-sized saucepan with a lid, heat the oil over medium heat. Add the onion and sauté until tender and golden, about 4 minutes. Add the rice and stir until it is well mixed with the onions and the rice itself is glistening and somewhat translucent, about 2 minutes.
- Add the broth and salt, stir well, cover, and bring to a simmer over high heat. Lower the heat to medium-low and simmer gently, covered, until most of the liquid has been absorbed, about 15 minutes.
- Stir in the chopped broccoli and cover again. Simmer until the rice is cooked and the broccoli is crisp-tender, about 5 minutes. Remove from the heat and let sit, covered, for 3 minutes. Stir in the cheese, butter, and pepper, and taste to see if it needs salt. Serve hot, passing hot sauce on the side for those who want it.
Notes
Leftover cheesy rice with broccoli can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in a saucepan over low heat, stirring frequently, or in the microwave.
Nutrition
Serving: 1cupCalories: 329kcalCarbohydrates: 44gProtein: 11gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 22mgSodium: 180mgPotassium: 380mgFiber: 2gSugar: 2gVitamin A: 572IUVitamin C: 50mgCalcium: 148mgIron: 1mg
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