The 4-Ingredient Cheesy Broccoli Rice I’ve Been Making Since College
A simple and delicious recipe for 4-Ingredient Cheesy Broccoli Rice, my go-to dish since college.
Equipment
- Medium saucepan
- Fine mesh sieve
Ingredients
- 1.5 cups long-grain white rice such as basmati or jasmine
- 1 teaspoon garlic salt
- 1 crown broccoli about 10 ounces, cut into bite-sized florets and chunks
- 1.5 cups shredded sharp cheddar cheese (6 ounces)
- Freshly ground black pepper to taste
Instructions
- Rinse the rice: In a fine mesh sieve, rinse the rice under cold running water until the water runs mostly clear, then drain well.
- Par-cook the rice: Add the rinsed rice, 2 ¼ cups of cold water, and the garlic salt to a medium saucepan over medium-high heat. When the rice begins to simmer, cover the saucepan. Reduce the heat to low and let simmer for 10 minutes.
- Add the broccoli: Remove the lid, quickly scatter the broccoli on top of the rice in an even layer, cover again, turn the heat up to medium low, and cook for 5 minutes more.
- Add the cheese and serve: Remove the pot from the heat. Let it stand, covered, for a final 5-minute rest. Uncover, fluff the rice gently with a fork, then sprinkle in 1 cup of cheese. Gently fold in the cheese and scoop the rice into serving bowls. Top with the remaining ½ cup of shredded cheese and black pepper. Serve warm.
Notes
Refrigerate leftovers in a tight-lidded container for up to 3 days. To reheat, sprinkle ½ teaspoon or so of water over a serving and microwave it for about 1 ½ minutes, or until hot.
Nutrition
Serving: 1servingCalories: 277kcalCarbohydrates: 23gProtein: 14gFat: 15g
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