Broccoli Rice is a delicious side dish and a flavorful change from plain white rice

Loaded with all of the goodness of broccoli and lots of cheesy flavor. This one pot wonder is a great side next to your favorite pork chops or meatloaf!

broccoli rice on plate

An Easy Side

  • This dish goes from one pot to the dinner table in the time your main dish is ready to serve.
  • It makes a great side but can also be served as a main dish.
  • Broccoli is always available, affordable and so versatile.
  • We love cheddar and parmesan but add in your own favorite cheeses.

broccoli rice ingredients

Ingredients

RICE Long grain white rice is cooked in seasoned broth. If desired, it’s possible to swap white rice for brown, or wild rice mixture. Cook time and liquid may need to be adjusted.

BROCCOLI Fresh broccoli is chopped into small pieces and added towards the end of cooking so it doesn’t get mushy. Frozen broccoli can be thawed and added in place of fresh broccoli.

CHEESE We use cheddar, and parmesan cheeses (plus a touch of cream). The result is a rich and flavorful dish that everyone loves!

Variations

    • For different flavors, switch out the light cream for either a can of cream of mushroom soup and add sautéed mushrooms, or cream of chicken soup and add cooked, shredded, or diced chicken.
    • This is a great recipe to add leftovers like turkey, beef, sausage, or ham. Even bacon can be added!
    • For extra fiber and a mildly nutty flavor, use brown rice instead of white rice (cook time and liquid ratios will need to be adjusted)
    • For a great topping, add a sprinkle of cheddar on top and cover with a lid or broil a few minutes.
    • Add an egg, place them in a muffin tin and make mini baked rice.

broccoli on a bed of rice in pan

How to Make Broccoli Rice

Broccoli Rice is super easy to make! Just a few quick steps and it’s ready to serve!

  1. Sauté onion in butter per the recipe below.
  2. Add rice, broth, & garlic, bring to a boil, then simmer. Add broccoli to the rice during the last 5 minutes.
  3. Remove from heat & stir in cheese and cream.

Season and enjoy!

broccoli rice ingredients in pan

Broccoli Rice in the Instant Pot

  1. Set Instant Pot to sauté & cook onion in butter until tender. Add rice, broth, & garlic powder.
  2. Cook on high for 10 minutes, then quick release.
  3. Stir, then add broccoli & cream. Close the lid & let broccoli steam for 20 minutes.
  4. Remove the lid & stir in the cheeses & serve immediately.

Leftovers

  • Keep broccoli rice in an airtight container in the refrigerator for up to 4 days. Serve cold and scoop into a wrap for a workday lunch or reheat in the microwave.
  • Freeze broccoli rice in a zippered bag (quart-sized bags for single servings), label with the date, and freeze for up to 6 weeks.

broccoli, rice, and cheese in panBest Broccoli Sides

Did you make this Quick Broccoli Rice? Be sure to leave a rating and a comment below! 

broccoli rice on plate with spoon
4.80 from 15 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Quick Broccoli Rice

This creamy & cheesy broccoli recipe is a delicious side dish that cooks in 30 minutes!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings

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 chopped
  • cup light cream
  • ½ cup sharp cheddar shredded
  • 2 tablespoons parmesan cheese shredded

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 an additional 5-6 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.
4.80 from 15 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Serving: 0.66cup | Calories: 254 | Carbohydrates: 34g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 483mg | Potassium: 268mg | Fiber: 2g | Sugar: 1g | Vitamin A: 507IU | Vitamin C: 40mg | Calcium: 146mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. 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…not2 stars

    1. 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!

  2. 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.