Skillet Broccoli-Cheddar Rice

By Ali Slagle

Updated September 25, 2025

  • Linda Xiao for The New York Times. Food Stylist: Sue Li.
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Ready In
45 min
Rating
5(1,767)
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 monounsaturated 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
1,767 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.

Karlis

Good, but a little bland. I added pieces of rotisserie chicken for some more protein.

SPS

This felt like three ingredients thrown together that happened to be in the same pot. The cheese was not cheesy and no where near enough for the quantity of rice and broccoli. I too think velveeta or cheez whiz would have helped. I think throwing in jalepeno with the onion would have helped too. Maybe even some cream of mushroom soup. Could have the same flavors by cooking each item in a separate pot if that makes sense. I guess if avoiding dishes this makes sense to cook like this.

Ann

Does anyone have thoughts on how you would adjust this recipe for brown rice?

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