This dish combines the gooey creaminess of cheddar cheese with tender broccoli and filling rice that are seasoned with just the right amount of flavor to make it savory.
I opted to not include chicken, although you surely could, so this gives a nice option for a "meatless" meal which is always refreshing to throw into the mix of busy weeknight dinners.
In a large oven-safe skillet or pan, sauté onions in 3 tablespoons of olive oil over medium heat until they begin to be translucent. Add the garlic and cook for about 1 more minute.
Pour the chicken broth into the pan and bring the mixture to a boil. Lower the heat to simmer, cover with a lid, and cook the mixture for about 12 minutes.
Stir in the broccoli florets and stir into the rice to combine and then cover back with the lid. This will allow the broccoli and rice to continue cooking and become more tender.
After about 5-8 minutes, remove from heat and then stir in 3 cups of cheese and the cream to add moisture. Sprinkle the remaining amount of cheese over the rice.