Instructions

• Measure all ingredients. Do not add salt or butter to the rice while it cooks.
• In a large pot combine 2 cups white or brown rice and the entire 28 ounces Swanson Vegetable Cooking Stock (1 carton). Bring to a boil, then reduce heat to medium-low, cover, and cook the rice for the time specified on your rice package (do not add salt or butter).
• While the rice cooks, place 3 cups broccoli florets in a medium saucepan with 1/2 cup water (or up to 1/2 cup of the vegetable stock if you prefer). Bring to a boil, cover, and steam about 4 minutes, until the broccoli is bright green and tender. Drain any excess liquid in a colander and set the broccoli aside.
• Rinse and dry the saucepan used for the broccoli and return it to the stove over medium heat. Add 2 tablespoons unsalted butter and melt.
• Whisk in 2 tablespoons flour OR 1 tablespoon potato starch or corn starch (use the starch option for gluten-free). Stir to form a smooth paste.
• Slowly whisk in 1 3/4 cups milk, adding about 1/4 cup at a time until incorporated. Continue to heat over medium, whisking frequently, until the sauce thickens and bubbles around the edges but does not boil (a few minutes).
• Remove the sauce from higher heat and whisk in 1 1/2 cups shredded sharp cheddar cheese and 1/2 teaspoon cayenne pepper. Season with salt and pepper to taste. Keep the sauce on the lowest heat, stirring occasionally, until the rice finishes cooking.
• When the rice is done, fluff it with a fork. Add the steamed broccoli and 1 large roasted, peeled, diced red bell pepper to the pot.
• Pour the cheddar cheese sauce over the rice, broccoli, and peppers. Gently stir until everything is evenly combined and the sauce is distributed throughout the rice.
• Serve hot. Store any leftovers in a sealed container in the refrigerator.