This one-skillet broccoli cheese rice recipe is an easy 25-minute side dish that’s bound to become your family’s new favorite! Loaded with sharp cheddar and tender broccoli, every bite is guaranteed to be creamy, cheesy perfection.
Why We Love This Broccoli Cheese Rice
We have a confession to make — we are a sucker for anything involving cheese and broccoli, and this Broccoli Cheese Rice is no exception. Just like in our chicken broccoli rice casserole or broccoli mac and cheese, it makes you feel like you’re getting a big hug from the inside out! Whenever we are in the mood for something comforting yet simple, this easy side dish hits the spot every time. Here’s why we make it over and over again:
- Quick and Easy: This cheesy rice is ready in just 25 minutes, making it perfect for busy weeknights.
- Cheesy Goodness: The combination of sharp cheddar and creamy rice is the ultimate comfort food, satisfying even the strongest cheese cravings.
- Family Favorite: The cheesy flavor and familiar ingredients make this a hit with picky eaters! Our kids can’t get enough of it and are always excited when they see it on their plates for dinner!
- Just One-Pot: Everything cooks in one pan for minimal cleanup and maximum convenience, which is a win-win in our book!
- Budget-Friendly: Made with simple, affordable ingredients, this side dish is easy on the wallet without skimping on flavor.
Looking for more easy rice side dish recipes to mix up your weekly dinners? Try our light and fluffy coconut rice, refreshing cilantro lime rice, or addictive garlic parmesan rice!
Key Ingredients
Butter, milk, and melty cheddar make this broccoli cheese rice ultra rich and creamy. Below you will find helpful notes for key ingredients used to make this broccoli cheese rice recipe. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Onion: You can use a white or yellow onion, grab already diced onion in the freezer section of the grocery store to save on prep time!
- Garlic: Go for fresh garlic or garlic paste for the most flavor, but garlic powder will work in a pinch.
- Rice: We used long-grain white rice. Brown rice can be used instead, but it will need more broth and a longer cook time to become tender.
- Milk: For the creamiest results, use whole milk or even half and half.
- Broccoli: We prefer to use fresh broccoli, cut into florets, removing most of the stems if they’re long. (See the tips section below to use frozen broccoli.)
- Cheese: Freshly shredded cheddar cheese will give you the best results and most classic flavor. However any melty shredded cheese will work, like mozzarella, muenster, gouda, or a cheddar cheese blend.
How To Make Broccoli Cheese Rice
It’s as simple as making your favorite rice and stirring in cheese at the end. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions.
- Cook the onions: Melt the butter in a skillet. Add the onions and cook them until soft and translucent. Stir in the garlic.
- Simmer the rice: Pour in the broth and add the rice. Cover the skillet and let it simmer for about 8 minutes.
- Add the broccoli: Stir in the broccoli and paprika. Cover again and simmer for about 4 more minutes, until the rice is fluffy and the broccoli is tender.
- Make it melty: Turn off the heat and mix in the cheese and milk until completely melted and well combined.
- Serve: Season with salt and pepper, to taste, and sprinkle with a little more cheese on top. Serve immediately and enjoy!
Cook’s Tips & Variations
- Fresh vs Frozen Broccoli: Fresh broccoli gives the best texture, but frozen can work in a pinch. Just be sure to completely thaw and drain it well before adding it to the rice. If it’s not, it’ll release excess moisture into the rice and give it a porridge-like consistency.
- Don’t Overcook the Rice: Keep an eye on the rice and stir it occasionally to ensure it cooks evenly and doesn’t stick to the bottom of the pan.
- Make It Creamier: For an even creamier dish, replace half of the milk with heavy cream or use half-and-half instead! You can also stir in up to two oz of softened cream cheese!
- Add Protein: Dice leftover baked chicken breasts or baked pork chops and stir them into the rice for a protein-packed dinner. Crockpot shredded chicken or crock pot shredded beef will work too.
- Use Leftovers: Add leftover roasted broccoli or parmesan roasted broccoli instead to reduce food waste. As it’s already cooked, stir it in right after the rice is fully cooked and tender.
Serving Suggestions
- Chicken: We love to serve this cheese rice with our ranch ritz cracker chicken, pan seared chicken breasts or these air fryer chicken cutlets. It pairs wonderfully with any crispy chicken!
- Pork: These crispy fried pork chops or pan fried pork chops will make a great southern meal!
- Beef: Our air fryer steak is a great choice, but it would also pair well with a smothered cube steak!
Yield: 4 servings
Easy Stovetop Broccoli Cheese Rice
This quick, fluffy broccoli cheese rice recipe is a ultra-creamy, cheesy and easy weeknight side dish ready in just 25 minutes!
Ingredients
- 2 tablespoons butter
- 1 small yellow onion, diced
- 2 teaspoons minced garlic
- 2 cups broth, chicken or vegetable
- 1 cup long grain white rice, rinsed
- ½ teaspoon paprika
- ½ cup whole milk
- 1 head broccoli, cut into bite size florets (about 3 cups)
- 2 cups shredded sharp cheddar cheese, reserve 1/4 cup for topping
- Salt and pepper, to taste
Instructions
- Melt butter over medium heat in a medium sized skillet or pot (that has a tight-fitting lid). Add the onion and sauté until translucent, about 5 minutes. Add the garlic and sauté for one additional minute.
- Add broth and bring to a boil. Stir in the rice and continue to boil for one minute. Reduce heat to low, cover the pot, and simmer for 8 minutes, stirring occasionally.
- Mix in the broccoli and paprika. Cover the pot again, and simmer for 3 to 4 minutes more, until the rice is tender.
- Turn off the heat, but leave the skillet on the warm burner. Stir in the milk and 1 3/4th cups cheese, stirring until all the cheese is melted and everything is well combined.
- Season with salt and pepper, to taste. Serve immediately with the remaining shredded cheese on top.
Notes
Store: Transfer any cooled leftover broccoli cheese rice to an airtight container and store in the refrigerator for up to four days.
Reheat: When reheating, add a splash of broth or milk to restore its creamy consistency. If you’re in a rush, the microwave works, but for best results, reheat on the stovetop over low heat, stirring occasionally.
Freeze: While this dish can be frozen, the texture of the broccoli may change slightly. If you do freeze it, place it in a freezer-safe container and freezer for up to 3 months. For best results, thaw in the refrigerator overnight and reheat as mentioned above.
Nutrition
Serving: 1 serving, Calories: 535kcal, Carbohydrates: 54g, Protein: 22g, Fat: 27g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 75mg, Sodium: 950mg, Potassium: 662mg, Fiber: 5g, Sugar: 6g, Vitamin A: 2111IU, Vitamin C: 137mg, Calcium: 530mg, Iron: 2mg
