Cheesy Broccoli Rice Bake (Print Version)

Tender broccoli and fluffy rice combined with creamy cheddar cheese for a savory baked dish.

# What You'll Need:

→ Vegetables

01 - 3 cups fresh broccoli florets (about 1 large head)
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced

→ Grains

04 - 1 cup long-grain white rice, uncooked

→ Dairy & Eggs

05 - 2 cups shredded sharp cheddar cheese, divided
06 - 1 cup milk (whole or 2%)
07 - 1/2 cup sour cream
08 - 2 tablespoons unsalted butter

→ Liquids & Pantry

09 - 2 1/4 cups low-sodium vegetable or chicken broth
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/2 teaspoon paprika (optional)

→ Toppings

13 - 1/2 cup panko breadcrumbs
14 - 2 tablespoons melted butter

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Melt 2 tablespoons butter in a large skillet over medium heat. Sauté chopped onion until translucent, about 2–3 minutes. Add minced garlic and cook for an additional minute.
03 - Add uncooked rice to skillet and stir until coated and lightly toasted, approximately 2 minutes.
04 - Stir in broth, milk, salt, black pepper, and paprika. Bring mixture to a gentle simmer.
05 - Remove skillet from heat. Incorporate broccoli florets, 1 1/2 cups shredded cheddar cheese, and sour cream, stirring until evenly combined.
06 - Transfer mixture to prepared baking dish. Cover tightly with aluminum foil and bake for 25 minutes.
07 - Remove foil, gently stir the casserole, then evenly sprinkle remaining 1/2 cup cheddar cheese over the top.
08 - Mix panko breadcrumbs with melted butter and evenly sprinkle over casserole surface.
09 - Return casserole to oven uncovered. Bake for an additional 15 minutes, or until topping is golden brown, bubbly, and rice is tender.
10 - Remove from oven and allow to rest for 5 minutes prior to serving.

# Expert Tips:

01 -
  • Everything cooks in one dish, so cleanup is almost nonexistent.
  • The rice soaks up all the cheesy, garlicky flavor while it bakes.
  • It reheats beautifully, which means lunch is already solved for tomorrow.
  • Even picky eaters will finish their plates when there's this much melted cheddar involved.
02 -
  • If you skip covering the dish with foil for the first bake, the rice will stay crunchy and the top will burn before the inside is done.
  • Stirring gently after the first 25 minutes helps redistribute any liquid that pooled in the corners and ensures even cooking.
  • Don't add the panko too early or it will get soggy instead of crispy.
03 -
  • Use freshly shredded cheese instead of pre-shredded, it melts smoother and tastes better because it doesn't have anti-caking agents.
  • If you're using brown rice, increase the broth to 2 and three-quarter cups and bake covered for 45 minutes before adding the toppings.
  • Toast the panko in the skillet with the butter for a minute before sprinkling it on top for even more crunch.
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