Zesty Broccoli Cheddar Rice
User Reviews
4.6
15 reviews
Excellent
Zesty Broccoli Cheddar Rice
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A cozy, comforting recipe with a kick. Zesty Broccoli Cheddar Rice made with Swanson vegetable broth. #WhyICook
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Ingredients
- 2 cups White or brown rice (not instant)
- 3 cups broccoli florets
- 28 ounces Swanson Vegetable Cooking Stock (1 carton)
- 2 tablespoons unsalted butter
- 2 tablespoons flour or 1 tbsp potato starch or corn starch (use starch for gluten free)
- salt and pepper
- 1/2 teaspoon cayenne pepper
- 1 3/4 cups milk (lowfat okay)
- 1 1/2 cups shredded sharp cheddar cheese
- 1 large red bell pepper, roasted, peeled and diced
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Instructions
- Every variety of rice is slightly different, so read the cooking instructions on your package of rice and take note of the amount of water needed to cook 2 cups of rice. In a large pot combine 2 cups rice with Swanson Vegetable Cooking Stock, using the same amount of vegetable stock as you would water (top off with water if necessary). Do not add salt or butter, even if the rice cooking instructions say to. Bring rice to a boil, return heat to medium, and cover the pot. Steam the rice for the amount of time advised on the package.
- While rice is steaming, place broccoli in a medium saucepan with 1/2 cup water (if you have leftover vegetable stock, use it instead of 1/2 cup water, topping off with water if necessary). Bring to a boil. Cover the pot with a lid and let the broccoli steam for about 4 minutes till bright green and tender. Drain any excess liquid from the broccoli in a colander.
- Rinse the saucepan, dry it and return to stove. Melt butter over medium heat. Whisk in the flour or starch and 3/4 tsp salt to form a thick and bubbly paste.
- Slowly whisk in the milk, ¼ cup at a time. Heat the milk mixture over medium heat for a few minutes, whisking frequently, till it thickens and bubbles around the edges. Do not let the sauce boil. Whisk in the grated cheddar cheese, cayenne pepper (if you’re spice sensitive cut down to ¼ tsp cayenne) and 1/4 tsp black pepper, stir till melted and smooth. Let cook for a minute or two till slightly thickened. Reduce heat to lowest setting, stirring frequently, until rice has finished cooking/steaming.
- Fluff the cooked rice with a fork. Add the steamed broccoli and diced roasted pepper to the pot along with the cheddar cheese sauce. Stir gently until all ingredients are well combined and the sauce is distributed throughout the rice. Serve hot. Leftovers keep well in a sealed container in the refrigerator.
Notes
- You will also need: Large pot with lid, colander, medium saucepan, whisk
Nutrition Information
Show Details
Calories
343kcal
(17%)
Carbohydrates
44g
(15%)
Protein
11g
(22%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Cholesterol
35mg
(12%)
Sodium
565mg
(24%)
Potassium
357mg
(10%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1325IU
(27%)
Vitamin C
49.4mg
(55%)
Calcium
245mg
(25%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 44g | 15% |
| Protein | 11g | 22% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 35mg | 12% |
| Sodium | 565mg | 24% |
| Potassium | 357mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1325IU | 27% |
| Vitamin C | 49.4mg | 55% |
| Calcium | 245mg | 25% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
15 reviews
Excellent
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