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Broccoli Cheddar Rice Bake
Print Recipe
Course Side Dish
Cuisine American
Servings 4 people

Equipment

  • Medium Baking Dish
  • Saucepan
  • Large Bowl
  • Whisk

Ingredients
  

  • 1 cup uncooked long-grain white rice
  • 2 cups broccoli florets
  • 2 cups shredded cheddar cheese, divided
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Preheat the oven to 375 degrees and lightly grease a medium baking dish.
  • Cook the rice according to package directions until tender, then set it aside.
  • Steam or blanch the broccoli florets for 3 minutes until bright green and slightly tender, then drain well.
  • In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
  • Slowly pour in the milk while whisking, then add the salt and pepper. Cook until the sauce thickens.
  • Remove the sauce from heat and stir in 1 1/2 cups of the cheddar until melted.
  • Combine the cooked rice, broccoli, and cheese sauce in a large bowl, then transfer to the baking dish.
  • Sprinkle the remaining 1/2 cup cheddar over the top and bake for 20 minutes until the cheese is bubbly and lightly browned.

Notes

Make this ahead by assembling the bake up to the point of adding the final cheese, then cover and refrigerate until ready to bake. Leftovers reheat well in the microwave with a splash of milk to loosen the sauce. Use frozen broccoli in a pinch, but thaw and drain it first to avoid excess water in the dish.
Course: Side Dish
Cuisine: American
Equipment: Medium Baking Dish, Saucepan, Large Bowl, Whisk