Skillet Broccoli-Cheddar Rice

By Ali Slagle

Updated September 25, 2025

  • Linda Xiao for The New York Times. Food Stylist: Sue Li.
Media 1 of 1
Ready In
45 min
Rating
5(1,613)
Comments
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While this weeknight-friendly recipe has the DNA of a broccoli-rice casserole, each element shines on its own: The rice is buttered and oniony sweet; the broccoli florets are tender, still-green and not mushy; and the cheese is broiled on top for a mix of gooey and crisp bites. Together, they make a dish that’s tempting enough to eat on its own. Or to make it a fuller meal, eat it alongside rotisserie chicken or pork chops or stir in a drained can of beans or tuna when you stir the rice.

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Ingredients

Yield:4 servings

  • 2 tablespoons unsalted butter

  • 1 yellow onion, finely chopped

  • 3 garlic cloves, thinly sliced

  • 1 large head broccoli, stem coarsely chopped, florets cut into 1-inch pieces

  • Salt

  • 1 cup long-grain white rice

  • 4 ounces grated, sharp Cheddar (1 cup)

  • Hot sauce, for serving, optional

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

55 grams carbs; 22 milligrams cholesterol; 336 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 9 grams fat; 6 grams fiber; 668 milligrams sodium; 11 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large Dutch oven or oven-safe skillet with a lid, melt the butter over medium. Add the onion, garlic and chopped broccoli stem, season with salt, and cook, stirring occasionally, until softened but not browned, 5 to 7 minutes.

  2. Step 2

    Add the rice and 1¾ cups water. Season with salt (about 1 teaspoon Diamond Crystal kosher salt). Bring to a boil, then cover, reduce heat to low and simmer for 10 minutes.

  3. Step 3

    After the rice has cooked for 10 minutes, working quickly, scatter the broccoli florets on top of the rice and season with a pinch of salt. Cover and cook until the rice is tender and the broccoli is bright green, another 8 to 10 minutes. Turn off the heat and let rest covered for about 5 minutes.

  4. Step 4

    Meanwhile, arrange a rack near the broiler and heat the broiler to high. Gently stir the broccoli and rice, then sprinkle with cheese. Broil until melted and golden in spots, 2 to 4 minutes. Serve with a dash of hot sauce, if you like.

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Ratings

5 out of 5
1,613 user ratings
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Comments

Syd

No, that's not allowed.

Skelly

Not under any circumstances, that would never work.

Jenny R

So so tasty! Luckily I doubled for my family. Added a shallot and lots more sliced garlic. Cooked the basmati rice in veggie broth instead of water so did not need to add salt. Did not use broccoli stems, just added lots of florets at the end. Sharp cheddar was perfect, broiled until slightly browned in spots. Huge hit with everyone, will definitely make again! Reminded me of a less fussy, more cheesy Enchanted Broccoli Forest from Moosewood.

Lisa

Had to pivot, only had 1/2 cup rice & 1/2 large broccoli, but used all 4oz of cheddar, adjusted water for rice, added whole can of white beans, added Calabrian chili (TJ’s), delicious!!!

An excellent base for customization!

4 stars because the recipe as-is is not all that spectacular. However it is an excellent base to then build and customize according to your preferences. I skillet seared cubed chicken before beginning the recipe, and that added fantastic flavor. I seasoned the chicken with a Lakeshore Shallot seasoning blend. Added infinitely more garlic than the recipe called for (because garlic should only be measured with your heart). And it was amazing!! Definitely will be on our weeknight meal rotations from here on out.

Susan G-C

Definitely a keeper! Lovely flavor, great texture, great with Cholula sauce. Only change I made was using chicken broth instead of water.

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