Stovetop Broccoli Cheese Rice

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A simple homemade recipe with fresh broccoli, savory rice and creamy cheddar cheese perfect for a side dish or meatless main.

I love to make this cheesy broccoli rice as a side dish for supper but what I REALLY LOVE is having the leftovers later in the week!

This heats up perfectly for lunches and makes a great meatless meal.

Also, this is 100% homemade with no canned soups, no packaged ingredients AND it uses fresh broccoli!

Since broccoli is my favorite green vegetable and rice is my favorite starch, this recipe is a win/win for me!

You can add diced carrots or sliced mushrooms when sautéing the onions and really make this your own.

I imagine you could mix in chopped, cooked chicken too!

SUGGESTIONS & TIPS

• I especially like this with American cheese. It melts SO WELL! Just cut or tear the slices into strips - they will melt like a dream.
• You can use almost any cheese that melts well - cheddar, American, Colby, Monterrey jack, etc. 
• Bullion can be used instead of broth but you may need to reduce the salt since bullion is saltier than broth.
• Add onion powder for a little extra flavor.
• Add a splash of milk when you stir in the cheese to make the rice creamy.

MORE BROCCOLI RECIPES TRY

Garlic Parmesan Roasted Broccoli - The BEST recipe for fresh broccoli with olive oil and garlic roasted in the oven at a super high temperature then topped with freshly grated parmesan cheese. 

Better Broccoli & Cheese Casserole - A better recipe for this classic casserole with fresh broccoli, velvety cheese sauce and a buttery crushed cracker topping that brings it all together. 

Broccoli Cheddar Chicken & Rice Casserole - A super easy casserole recipe with broccoli, chicken and rice that requires no browning or precooking any of the ingredients. 

RICE SIDE DISHES I LOVE

Charleston Red Rice - A Lowcountry recipe popular from Charleston to Savannah, made from rice cooked with bacon and a tomato broth seasoned with peppers and onions. 

Vegetable & Herb Rice - An easy stovetop recipe for savory, buttery rice with a confetti of chopped vegetables made extra flavorful with herbs and spices. 

Classic Rice Almondine - A timeless side dish recipe with crunchy toasted almonds stirred into tender, savory rice made with buttery sauteed onions and garlic. 

Mexican Restaurant-Style Rice - A simple recipe just like the rice at our favorite Mexican restaurant and a perfect side dish to serve with your favorite Mexican recipes! 

Recipe for Stovetop Broccoli Cheese Rice

Stovetop Broccoli Cheese Rice

Yield: 8 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

A simple homemade recipe with fresh broccoli, savory rice and creamy cheddar cheese perfect for a side dish or meatless main.

Ingredients

• 1 head fresh broccoli
• 1 medium onion, chopped
• 1/4 cup butter
• 1 tablespoon minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon mustard powder
• 1/4 teaspoon cayenne pepper
• 1 cup extra long-grain rice
• 2 cups chicken or vegetable broth
• 1/2 cup milk
• 2 cups shredded cheddar cheese

Instructions

1. Sauté onions in butter 2-3 minutes in a large skillet or wide saucepan (something wide with a fitted lid). 1 onion, 1/2 stick butter
2. Meanwhile, cut 2 cups of broccoli florets from the fresh broccoli then set aside.
3. Chop the remaining broccoli into pieces about 1/2-inch in size then add to skillet with onions.
4. Add garlic, salt, mustard powder, cayenne and rice then continue cooking and stirring 3-5 minutes or until rice starts to brown. 1 Tbsp garlic, 1/2 tsp each salt and mustard powder, 1/4 tsp cayenne, 1 cup rice
5. Add broth and milk then bring to a boil, stirring occasionally with a fork. Once boiling, reduce heat to low (or wherever gets you a gentle boil) then cook, covered for 10 minutes. 2 c. broth, 1/2 c. milk
6. Stir with a fork, scraping the bottom of the pan, then add reserved broccoli florets on top of rice. Cover immediately then continue cooking 10 minutes or until rice is tender.
7. Stir in cheese then serve. 2 c. cheese

Notes

• 1 standard sized head of broccoli yields about 2 cups florets and 2-3 cups chopped broccoli.
• I haven't made this with frozen broccoli but I imagine it would work fine! I would thaw then add on top of the rice in Step 6.

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