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Zesty Broccoli Cheddar Rice

A cozy, comforting recipe with a kick. Zesty Broccoli Cheddar Rice made with Swanson vegetable broth. #WhyICook

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 8 servings
Calories: 343 kcal
Course: Side Dish
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

% 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.