Why I Cook: Zesty Broccoli Cheddar Rice
This Zesty Broccoli Cheddar Rice is a one-pot wonder! Creamy, cheesy, and packed with vibrant flavors, it’s a family favorite that’s easy to make.
Equipment
- Large Pot or Dutch Oven
- Wooden Spoon
- Measuring cups and spoons
- Knife and cutting board
- Whisk
Ingredients
For the Rice:
- 2 cups white or brown rice Choose your favorite!
- 3 cups broccoli florets Fresh or frozen, bite-sized.
- 28 ounces Swanson Vegetable Cooking Stock Adds depth and flavor.
- 2 tablespoons unsalted butter For a rich, creamy base.
- 2 tablespoons flour Or 1 tablespoon potato starch or corn starch.
- to taste Salt and pepper Essential seasonings.
- 1/2 teaspoon cayenne pepper Adjust to taste.
- 1 3/4 cups milk Low-fat works well.
- 1 1/2 cups shredded sharp cheddar cheese For cheesy goodness.
- 1 large red bell pepper Roasted, peeled, and diced.
Instructions
Directions:
- Begin by rinsing the rice under cold water until the water runs clear. Combine the rinsed rice and 4 cups of vegetable cooking stock in a large pot. Bring to a boil, reduce heat to low, cover, and simmer for about 18-20 minutes until tender.
- In a separate pot, bring water to a boil. Add the broccoli florets and blanch them for 2-3 minutes. Transfer to an ice bath to stop cooking. Drain and set aside.
- In the same large pot, melt the butter over medium heat. Whisk in the flour (or starch) until smooth. Gradually add the milk, whisking continuously until thickened, about 5 minutes. Add salt, pepper, and cayenne to taste.
- Reduce heat to low and stir in the cheddar cheese until melted. Add the cooked rice, blanched broccoli, and roasted red pepper. Mix gently until well combined and heated through.
- Spoon the zesty broccoli cheddar rice into bowls and serve hot. Garnish with extra cheese or fresh herbs if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat with a splash of milk to restore creaminess.
- For longer storage, freeze in portions and thaw before reheating.