Broccoli Cheddar Rice
Roasted broccoli, sharp cheddar, and a secret cream cheese trick come together in one pot for rice that's creamy without being heavy.
Equipment
- Sheet pan
- Large Pot or Dutch Oven
- Box Grater
- Fine-mesh strainer
Ingredients
Produce
- 4 cups broccoli florets (about 1 large head)
- 1 small yellow onion
- 1 bell pepper
- 2 ribs celery
Dairy
- 8 oz sharp white cheddar, freshly shredded
- 4 oz cream cheese, room temperature
- 1/2 cup heavy cream
- 2 tablespoons butter
Pantry
- 1 1/2 cups long-grain white rice, rinsed
- 2 1/2 cups chicken stock
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dry mustard
- 2 tablespoons olive oil
- to taste salt, black pepper, cayenne
Instructions
- Roast the broccoli: Preheat oven to 400°F. Toss florets with 2 tablespoons olive oil, a big pinch of salt, and several grinds of black pepper. Spread in a single layer on a sheet pan. Roast for 10-12 minutes, until edges are browning and stems are crisp-tender. Set aside.
- Sweat the Trinity: While broccoli roasts, melt 2 tablespoons butter in a Dutch oven over medium heat. Add diced onion, bell pepper, and celery with a generous pinch of salt. Cook 5-6 minutes, stirring occasionally, until completely softened and translucent. Add smoked paprika, garlic powder, and dry mustard. Stir 30 seconds to bloom the spices.
- Toast the rice: Add rinsed rice to the pot. Stir 1-2 minutes until edges look translucent and you smell a nutty aroma.
- Cook the rice: Pour in chicken stock. Bring to a strong simmer, stir once, then reduce heat to low. Cover with a tight-fitting lid and cook for 15 minutes. Do not lift the lid.
- Rest and make it creamy: After 15 minutes, turn off heat and let rice sit covered for 5 more minutes. Remove lid. Add cream cheese in small chunks and pour in heavy cream. Stir gently until cream cheese is fully melted and rice is coated.
- Add the cheddar: Add freshly shredded cheddar in small handfuls, stirring between each addition until fully melted and smooth. If sauce looks broken, stir in a splash of warm milk or extra cream cheese.
- Fold in the broccoli: Gently fold in roasted broccoli, taking care not to mash florets. Taste and adjust salt and pepper. Add a pinch of cayenne if desired. Let sit 2-3 minutes before serving.
Notes
Don't over-roast the broccoli - it continues to cook when folded into hot rice. Shred your own cheese - pre-shredded has anti-caking agents that make the sauce grainy. Rest the rice for 5 minutes off heat - it's not optional. Taste for salt at every stage; if the rice tastes flat, it needs more salt and a squeeze of lemon or dash of cayenne. Store leftovers in an airtight container in the fridge for 4-5 days. Reheat with a splash of stock or milk, covered, over low heat.