Cheesy Broccoli and Rice

cheesy broccoli rice in a pan with a spoon with a wooden handle

5 from 1 vote

Tender jasmine rice with bite sized broccoli florets in a cheesy sauce makes cheesy broccoli rice picky eater approved! This can served as a vegetarian main dish or turned into an even heartier main dish by adding chicken to it.

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: American

Servings:

Author: Mary Younkin

Ingredients

2 cups cooked Jasmine rice
6-8 cups small broccoli florets
1⅓ cup whole milk
⅔ cup heavy cream
2 tablespoons all-purpose flour
½ teaspoon granulated garlic
¼ teaspoon dry mustard
¼ teaspoon granulated onion
⅛ teaspoon cayenne pepper
2 cups freshly shredded cheddar cheese divided
1 cup freshly shredded Monterey Jack cheese
¾ teaspoon kosher salt
½ teaspoon fresh ground black pepper

Instructions

Cook the rice and set aside to cool. Steam the broccoli and set aside to cool.
While the rice is cooking, combine the flour and all of the spices with the milk. Whisk until smooth. Set aside.
Warm the cream in a large deep sided skillet. Bring to a simmer over medium heat. When the cream begins to steam (not boil!) add the flour mixture and whisk to combine.
Continue whisking until the milk thickens slightly, about 4-5 minutes. Add 1 cup of shredded cheddar cheese and 1 cup of Monterey Jack cheese, a handful at a time, stirring with a wooden spoon to melt.
Remove from the heat once all the cheese has melted. Add the rice and broccoli to the cheese sauce and stir to coat. Taste and add salt, only if needed. Top with remaining cheddar cheese and cover with lid to melt.

Nutrition