Broccoli and Cheddar Rice Skillet
Ingredients
- 2 tablespoonvegetable oil
- 1 mediumyellow onion
- 3 clovegarlic
- 1½ cuplong-grain white rice
- 3 cupchicken broth
- 1 poundbroccoli
- 1½ cupsharp cheddar cheese (shredded)
- 2 tablespoonbutter
- ·salt
- ·black pepper
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Cut 1 pound broccoli into small florets (about 2 inches).
- 04
Shred 1 1/2 cups sharp cheddar cheese.
Method
- 01
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Once shimmering, add the diced onion and cook for 3 minutes until softened.
- 02
Stir in the minced garlic and cook for 30 seconds until fragrant.
- 03
Add the rice and stir constantly for 2 minutes, coating each grain in oil, until lightly toasted.
- 04
Pour in 3 cups chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
- 05
Stir in the broccoli florets, pushing them into the rice. Cover and cook for 5 more minutes until the broccoli is tender-crisp and the rice is cooked through.
- 06
Remove from heat. Stir in 2 tablespoons butter and 1 1/2 cups shredded cheddar cheese until melted and creamy. Season with salt and pepper to taste.
- 07
Let sit covered for 2 minutes, then serve warm.
Spice Tips
For subtle warmth, add 1/4 teaspoon cayenne or smoked paprika with the garlic. A pinch of nutmeg brightens the cheese flavor. Fresh thyme or a dash of hot sauce at the table adds brightness.
Leftovers keep covered in the fridge for up to 3 days and reheat gently on the stovetop with a splash of broth. Use a sharp cheddar for best flavor—mild varieties can taste bland. For a protein boost, stir in shredded rotisserie chicken in step 6.