Cheesy Broccoli and Rice Skillet
Ingredients
- 2 tablespoonolive oil
- 1yellow onion
- 3 clovesgarlic
- 1 cuplong-grain white rice
- 2 cupchicken broth
- 1 poundbroccoli
- 1½ cupsharp cheddar cheese (or gruyere)
- 2 tablespoonbutter
- ½ cupwhole milk
- ·salt
- ·black pepper
- ·nutmeg
Prep
- 01
Dice 1 yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Cut 1 pound broccoli into bite-sized florets.
- 04
Shred 1 1/2 cups sharp cheddar cheese (about 6 ounces).
Method
- 01
Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3 minutes until softened. Add garlic and cook 1 minute more.
- 02
Stir in the rice and toast for 2 minutes, stirring frequently, until it becomes fragrant and slightly translucent at the edges.
- 03
Pour in chicken broth and bring to a simmer. Reduce heat to medium-low, cover, and cook for 12 minutes without stirring.
- 04
Stir the rice once. Scatter the broccoli florets over the top, cover, and cook for 5 more minutes until the rice is tender and the broccoli is bright green and just-tender.
- 05
Remove from heat. Melt butter in a small bowl with the milk. Stir in the shredded cheddar until smooth, then pour into the skillet. Toss everything together gently until the cheese is creamy and coats the rice and broccoli evenly.
- 06
Season to taste with salt, pepper, and a pinch of nutmeg. Serve warm.
Spice Tips
For a subtle warmth, add 1/4 teaspoon white pepper or a pinch of smoked paprika along with the nutmeg. If you like bold flavor, stir in 1/2 teaspoon Dijon mustard with the cheese sauce, or finish with a crack of black pepper and fresh thyme.
This reheats well in the microwave or oven with a splash of milk to restore creaminess. Leftovers keep for 3 days in an airtight container.