Cheesy Broccoli Rice Bake (Printable Version)
A creamy bake blending tender broccoli, fluffy rice, and cheddar for a comforting, home-cooked feel.
# Ingredients:
→ Grains
01 -
200 g uncooked white rice
→ Liquids
02 -
480 ml water or chicken broth
→ Dairy
03 -
28 g unsalted butter
04 -
120 g sour cream
05 -
170 g shredded cheddar cheese
→ Vegetables
06 -
1 small onion, finely chopped
07 -
2 cloves garlic, minced
08 -
180 g chopped broccoli florets (fresh or thawed)
→ Canned Goods
09 -
1 can (300 g) condensed cream of mushroom or chicken soup
→ Spices & Seasonings
10 -
1/2 teaspoon salt
11 -
1/4 teaspoon black pepper
12 -
1/2 teaspoon paprika
→ Toppings (optional)
13 -
Crushed crackers or breadcrumbs for garnish
# Steps:
01 -
Preheat oven to 175°C. Lightly grease a 23x33 cm baking dish.
02 -
In a medium saucepan, cook rice with water or broth according to package directions until tender. Set aside.
03 -
Melt butter in a skillet over medium heat. Sauté chopped onion for 3–4 minutes until softened. Add minced garlic and cook for 30 seconds. Stir in chopped broccoli and cook for 3–5 minutes until slightly tender.
04 -
In a large mixing bowl, combine cooked rice, sautéed vegetables, condensed soup, sour cream, salt, black pepper, paprika, and 115 g (1 cup) shredded cheddar cheese. Mix thoroughly.
05 -
Transfer mixture to the prepared baking dish. Sprinkle remaining 55 g cheddar cheese evenly on top. Optionally, add crushed crackers or breadcrumbs for added crunch. Bake uncovered for 25–30 minutes until heated through and cheese is bubbly and golden brown.
# Notes:
01 -
For a richer flavor, use chicken broth instead of water. Adding shredded cooked chicken can increase protein content.