Easy Cheesy Broccoli Rice
User Reviews
4.9
Easy Cheesy Broccoli Rice
Description
Easy Cheesy Broccoli Rice uses cooked long grain rice as a base, enriched by butter and simple seasonings like salt, garlic powder, freshly cracked black pepper, and a touch of cayenne pepper for mild heat. The broccoli is cut into small pieces and folded into the rice after cooking, bringing the temperature down before adding Parmesan and sharp cheddar cheeses. This ensures the cheeses melt gently without becoming stringy, making the dish creamy and cheesy throughout. The combination of cheeses provides both sharpness and nuttiness, complementing the mild bite of broccoli.
The finished rice has a soft yet slightly textured feel from the tiny broccoli pieces. It can be served alongside grilled proteins or as a standalone vegetarian dish. The seasonings can be adjusted to taste, and leftover rice reheats well with a splash of water or broth to restore moisture.
Costs can be reduced by using regular long grain white rice and less expensive frozen broccoli varieties. Using jasmine rice as in the original adds fragrance but is not necessary for the recipe’s success. Melting butter into hot rice before adding broccoli and cheese enhances flavor and smoothness.
Ingredients
- 2 cups long grain rice $1.32
- 3 cups water $0.00
- 1 lb. broccoli $2.59, frozen, florets, thawed
- 2 Tbsp butter $0.26
- 1/2 tsp salt $0.02
- 1/4 tsp garlic powder $0.02
- 1/8 tsp cayenne pepper $0.02, optional
- black pepper $0.05, freshly cracked
- 1/4 cup Parmesan Cheese $0.41, grated
- 1 cup cheddar cheese $1.25, sharp, shredded
Instructions
- Place the rice in a large pot and add 3 cups water. Place a lid on the pot and bring it up to a boil over high heat. Once it reaches a boil, turn the heat down to low and let it simmer for 15 minutes. After simmering for 15 minutes, turn the heat off and let the rice rest without removing the lid for an additional 5 minutes. (OR use your favorite method of cooking rice -- rice cooker, Instant Pot, etc.)
- While the rice is cooking, chop the broccoli florets into tiny pieces.
- Once the rice has cooked, fluff it gently with a fork. Add the butter, salt, garlic powder, cayenne, and some freshly cracked pepper. Fold the butter and spices into the rice until fairly well combined (the butter should melt quickly in the hot rice).
- Add the chopped broccoli and gently fold it into the rice. The broccoli should bring the temperature of the rice down just to the point where it is hot/warm, but not so hot that the cheese immediately melts when stirred into the rice.
- Finally, add the Parmesan and cheddar cheeses, and fold to combine again. Taste and adjust the salt or butter if needed. Serve immediately.
Notes
- Using regular long grain white rice instead of jasmine rice reduces overall cost without sacrificing the dish's texture.
- Frozen broccoli is convenient and works well; ensure it's thawed and chopped into small florets before mixing.
- Let the rice rest covered after cooking to absorb moisture, making it fluffier for mixing.
- Adjust cayenne pepper to control the heat level or omit if you prefer no spiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 61.5 cups each
Amount Per Serving
Calories 37223 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 372.23kcal | 19% |
| Carbohydrates | 54.25g | 18% |
| Protein | 12.03g | 24% |
| Fat | 11.72g | 18% |
| Sodium | 486.03mg | 20% |
| Fiber | 3.1g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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