Skillet Broccoli-Cheddar Rice
Updated September 25, 2025
- Ready In
- 45 min
- Rating
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Ingredients
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
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; 669 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
- 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.
- 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.
- 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.
- 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.
Private Notes
Comments
No, that's not allowed.
Not under any circumstances, that would never work.
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.
Delicious recipe that the whole family loved. I added shredded leftover rotisserie chicken in with the rice and used chicken stock instead of water. I did notice there wasn’t enough liquid for rice to finish cooking when adding the florets, so added more stock to the pot as well. Next time will use typical 1:2 rice-to-liquid ratio from the get go.
When I read this, I immediately got week night soccer mom vibes. Which I thought, why not try it? We added two cans of tuna at the end when we stirred the rice, and it was amazing! The two of us ate almost the whole batch, which I just finished what was leftover from last night for lunch. Can’t wait to try it with beans!
In our opinion, this meal fell somewhat short of its 5-Star rating. It seemed like just eating broccoli, rice, and cheese would be quite bland so we added a block of cubed, marinated tofu after the rice was finished cooking for a little protein (would recommend). Not trying to discourage anyone from making this though, it fed four well and was pretty tasty.