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Easy Cheesy One-Pot Broccoli and Rice Casserole

Close-up of steaming hot one-pot cheesy broccoli rice topped with melted cheddar cheese.
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Make a simple, comforting casserole with rice, broccoli, and a creamy cheese sauce, all cooked in one pot.

Ingredients

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  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup uncooked white rice, long grain
  • 2 cups chicken broth
  • 1 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried mustard powder
  • 2 cups fresh or frozen broccoli florets
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup milk

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Stir in the uncooked rice, chicken broth, water, salt, pepper, and mustard powder. Bring the mixture to a boil.
  4. Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the liquid is mostly absorbed and the rice is tender. Do not lift the lid during this time.
  5. Stir in the broccoli florets. Cover the pot again and let it steam for 5 minutes until the broccoli is bright green and tender-crisp.
  6. Remove the pot from the heat. Stir in the shredded cheddar cheese, Monterey Jack cheese, and milk until the cheese melts and the mixture is creamy.
  7. Serve immediately directly from the pot.

Notes

  • For a richer flavor, substitute half of the chicken broth with half-and-half or heavy cream.
  • If you use frozen broccoli, add it directly without thawing.
  • You can add cooked, shredded chicken during the final cheese-stirring step to make this a complete meal.

Nutrition

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