Broccoli Cheddar Rice

Does anyone else struggle with side dishes? I always seem to make the same four things. My goal this fall is to reduce pre-packaged food in our house and eat cleanier. My family is a not huge fans of rice, but I thought I’d give this recipe a try.

It was easy to make and pair great with roasted chicken quarters. You could easily switch out the broccoli for another veggie or reduce the amount in half and add peas or carrots. It’s a great versatile recipe!

1 Tbsp water

1 cup long-grain rice

2 cups chicken stock

2 Tbsp butter

2 cups broccoli, steamed and roughly chopped

1 1/3 cups grated cheese

1 tsp garlic powder

salt and pepper for to taste

milk if needed to thin before serving

In a medium sauce pan, heat the oil over medium heat. Add the rice to the pan. Stir and cook until the rice starts to turn golden brown. Add in the chicken stock, and bring to a boil. Reduce heat to low and cover the pan. Cook for 15 to 20 minutes or until almost all the liquid is absorbed.

Remove from the heat and stir in the butter, broccoli, cheese and garlic. powder. Stir well and season with salt and pepper. Add milk if desired to get the rice is thick.

Source: Bunny’s Warm Oven

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