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One-Pot Creamy Broccoli Cheddar Rice

A close-up serving of One-Pot Creamy Broccoli Cheddar Rice topped with bright green broccoli florets and melted cheddar cheese.
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Make a complete, creamy broccoli and cheddar rice dish using just one pot for easy cleanup.

Ingredients

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  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice, uncooked
  • 2 cups chicken or vegetable broth
  • 1 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2 cups fresh or frozen broccoli florets
  • 1 1/2 cups shredded sharp cheddar cheese

Instructions

  1. Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 4 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Stir in the uncooked rice, coating it with the oil and aromatics. Cook for 1 minute.
  4. Pour in the broth and milk. Add the salt, pepper, and garlic powder. Bring the mixture to a simmer.
  5. Once simmering, reduce the heat to low, cover the pot, and cook for 15 minutes without lifting the lid.
  6. Remove the lid. Stir in the broccoli florets. Cover again and cook for another 5 to 7 minutes, or until the rice is tender and most of the liquid is absorbed.
  7. Remove the pot from the heat. Stir in the shredded cheddar cheese until the sauce is smooth and creamy.
  8. Serve immediately.

Notes

  • If you use frozen broccoli, you may need to add 1 to 2 extra minutes to the final cooking time.
  • For a richer sauce, substitute half of the milk with heavy cream.
  • Shred your own cheese for the best melting results. Pre-shredded cheese contains anti-caking agents that can make the sauce slightly grainy.

Nutrition

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