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?
This can be a really 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 actually made it with the chicken then ended up ignoring the chicken in favor of the rice.
- 2 tbsp. butter
- 1/4 c. minced onion
- 1 c. brown rice (soaked, if desired)
- 2 c. chicken stock
- 1/2 c. broccoli florets, chopped into bite-sized pieces
- 1 c. cheddar cheese, shredded
- 1/2 c. cream or half-and-half
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 would cut the cooking time by about half. I typically use brown.
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 be splitting open.
When the rice is almost cooked, stir in the chopped broccoli florets.
Add the cheese, and the cream (or half&half).
Stir this together, and allow the cheese to melt — just a minute or two. That’s it! Now you serve.
What’s your favorite meal to serve this rice as a side dish with?
Like what you’ve read? Subscribe so you never miss a post! You can also follow us on Facebook or Pinterest. Thanks for reading!