Irresistible Creamy Broccoli Cheddar Rice Bowl Anyone Can Master
This Irresistible Creamy Broccoli Cheddar Rice Bowl combines sharp cheddar and tender broccoli in a comforting dish that's easy to make and perfect for any meal.
Servings: 4 bowls
Calories: 400kcal
Equipment
- Medium pot
- large skillet
Ingredients
For the Rice
- 1 cup Long-Grain Jasmine Rice adds a delightful aroma and fluffiness
- 2 cups Vegetable Broth low-sodium is best
For the Broccoli
- 2 cups Broccoli Florets fresh or frozen
For the Cheese Sauce
- 1 cup Sharp Cheddar Cheese freshly grated for best results
- 1 tablespoon Olive Oil or Butter for sautéing
For Seasoning
- 1 teaspoon Garlic Powder or substitute fresh garlic
- 1 teaspoon Onion Powder for added flavor
- to taste Salt
- to taste Pepper
Instructions
How to Make Irresistible Creamy Broccoli Cheddar Rice Bowl
- Rinse Jasmine rice under cold water until the water runs clear.
- Cook rice in a medium pot according to package instructions, using vegetable broth instead of water.
- In a large skillet, heat olive oil or butter over medium heat and sauté broccoli florets for about 5 minutes until tender-crisp.
- Sprinkle garlic powder and onion powder over broccoli, cooking for an additional 1-2 minutes.
- Fold cooked rice into the skillet with broccoli, adding any remaining vegetable broth and cooking for another 2-3 minutes.
- Lower the heat and add the freshly grated sharp cheddar cheese, stirring until melted and creamy.
- Serve in bowls and garnish with more cheese or crushed crackers if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best reheating results, warm on stovetop with a splash of vegetable broth.