Broccoli Rice is an easy side dish made with tender rice, fresh broccoli, and plenty of cheesy goodness. It comes together in one saucepan for a simple addition to any meal.
Serve it next to my juicy pork chops or paired with the best meatloaf recipe (a reader favorite!).
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Holly’s Recipe Highlights: Broccoli Rice
- Flavor: Creamy, cheesy, and savory, this broccoli rice is loaded with tender broccoli, garlic, and plenty of cheesy flavor.
- Why Make It: The broccoli cooks right alongside the rice for an easy one-pot side dish with minimal cleanup!
- Freezing: This recipe is best enjoyed fresh, although leftovers work great in my broccoli rice casserole or chicken and rice soup.
Cook Time: 40 Min (10 Min Prep) Serving: 8 Cooking Method: Stovetop
Ingredient Notes
- Chicken Broth: Adds more flavor to the rice than water. Replace with vegetable broth for a vegetarian version.
- Long Grain White Rice: Choose regular long grain white rice as it cooks up light and fluffy. Instant or quick-cooking rice won’t work with the same liquid ratio and cook time.
- Broccoli: Cut broccoli into small florets for quick, even cooking. Fresh works best, but frozen florets can be added straight to the rice with an extra minute or two of cooking time.
- Half and Half: Half-and-half adds a creamy finish. Replace with milk for a lighter texture, or heavy cream to make it extra rich.
- Sharp Cheddar Cheese: Freshly shredded cheese melts more smoothly than pre-shredded cheese. Choose a medium cheddar, Monterey Jack, Colby Jack, Gruyere, or white cheddar to change up the flavor.
How to Make Broccoli Rice
- Sauté the onions, then add the rice, broth, and seasoning. Add the broccoli and continue cooking.
- Remove from the heat, fluff with a fork, then stir in the remaining ingredients (full recipe below).
Leftovers You’ll Love
- Keep leftovers in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 2 months.
- Reheat on the stovetop or in the microwave with a splash of milk or broth to help make it creamy again.
Cozy Family Side Dishes
Did you enjoy this Broccoli Rice Recipe? Leave a comment and rating below.
Equipment
Ingredients
- ½ small onion finely diced
- 1 tablespoon butter
- 2 cups chicken broth
- 1 cup long grain white rice
- ¼ teaspoon garlic powder
- 2 cups broccoli florets
- ⅓ cup half and half or light cream
- ½ cup shredded sharp cheddar cheese
- 2 tablespoons shredded Parmesan cheese
Instructions
- In a medium saucepan, cook onion in butter over medium heat until tender.
- Add broth, rice, and garlic powder. Bring to a boil, reduce heat to a simmer, and cover. Cook 14 minutes.
- Quickly add broccoli to the pot and cover. Cook it for an additional 5 to 6 minutes, or until most of the liquid is absorbed.
- Remove from the heat and rest covered 5 minutes.
- Fluff with fork and stir in cream and cheeses.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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Any suggestions for starting with already cooked rice?
While I haven’t tried it, I would suggest adding the broccoli to a saucepan with a tablespoon or two of water. Cover and let steam a couple of minutes. Add the rice, half and half (I would reduce to about ¼ cup), and garlic powder, and cook until mostly absorbed. You might like to add a bouillon cube if the rice was cooked in water.
Stir in the cheeses and serve. Let us know how it goes!
This recipe is a real keeper. I cut the recipe in half because there’s only two of us and we ate every bit of it…delicious!
Yvonne, thank you so much! I’m delighted you enjoyed it, and I love hearing that you ate every last bite, even with the recipe halved!
i just made this and added chickpeas (cooked along with the rice, etc). used grated Comte cheese instead, and chopped shallots rather than an onion. an absolutely lovely, complete dish. Thank you!
So glad you enjoyed it, Liz!
Delicious – another way to use Broccoli – added some spices!
I am so glad you enjoyed this recipe Jane!
This recipe sounds perfect, and much healthier than the prepackaged brands at the grocery store! If using the Instant Pot method, do I still need to thaw out the frozen broccoli? I’d hate for the broccoli to get too mushy if I thaw, then add and steam it for 20 minutes longer.
I haven’t tried frozen broccoli in the instant pot method but I think it should work just fine. I would still thaw it and then it may not need as long to steam in the last step. If you try it I would love to hear how it turns out!
I made this last night and we thought it was very tasty. A creamy, flavorful dish. I used vegetable broth since we are vegetarians. I will definitely make this recipe again.
I am so glad you enjoyed this recipe Patrice!
I gave this a. 2. Don’t think I will make it again. It was pretty tasteless. I used the soup because I didnt have cream. I thought the soup would add flavor…not
Sorry to hear that, Janis! To increase the flavor to your preferences, you could increase the spices or try swapping the cream out for cream of broccoli soup or cream of cheddar soup. Or adding some ground sausage, turkey, or even ham for a little extra flavor. Hope that helps!
Excellent for my meatloaf tonight
Let us know how it turns out!
I haven’t tried this recipe yet, but will very soon. It’s a nice change from potatoes as a side dish. I’ll try to alter this recipe a bit to use Wild Rice, which we love. I think I’ll add some minced Italian Parsley, & use my homemade lower sodium broth. Thank you another terrific recipe.
You’re welcome Angelina, enjoy the dish! I love wild rice too – sounds delish!