One-Pan Cheesy Broccoli Rice with Crunchy Topping

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 love that this recipe requires little to no prep work. The broccoli and rice cook in the pot and makes the flavors meld into each other, creating perfection.


olive oil white rice chicken broth broccoli florets cheddar cheese

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. Drizzle in another tablespoon of olive oil, and then add the uncooked rice and sauté for a few minutes until some become slightly golden brown.

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.

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