Ingredients
- Long Grain Rice: 1 ½ cups of uncooked long grain rice. Provides the hearty base for the bake, absorbing the creamy sauce beautifully.
- Fresh Broccoli Florets: 4 cups of fresh broccoli florets, cut into bite-sized pieces. Adds a vibrant green color, a slightly earthy flavor, and essential nutrients.
- Sharp Cheddar Cheese: 2 cups of shredded sharp cheddar cheese, divided. The star of the show, providing that classic cheesy flavor and melty goodness. Sharp cheddar offers a more pronounced cheesy taste.
- Milk: 2 cups of milk (whole or 2%). Creates the creamy sauce base, binding all the ingredients together.
- Butter: ½ cup (1 stick) of unsalted butter. Adds richness and flavor to the sauce, helping to create a velvety texture.
- All-Purpose Flour: ¼ cup of all-purpose flour. Used as a thickening agent for the sauce, ensuring it’s perfectly creamy and not too thin.
- Yellow Onion: ½ medium yellow onion, finely diced. Adds a subtle savory base note to the sauce, enhancing the overall flavor profile.
- Garlic: 2 cloves of garlic, minced. Provides a pungent and aromatic flavor boost, complementing the cheese and broccoli.
- Vegetable Broth or Water: 3 cups of vegetable broth or water. Used to cook the rice and adds another layer of flavor when using broth.
- Salt: 1 teaspoon of salt, or to taste. Enhances the flavors of all the ingredients and seasons the dish.
- Black Pepper: ½ teaspoon of black pepper, or to taste. Adds a subtle warmth and spice to balance the richness of the cheese.
- Optional: Paprika: ½ teaspoon of paprika (sweet or smoked). Adds a hint of color and a subtle smoky or sweet note, depending on the type used.
Instructions
- Preheat Your Oven and Prepare Your Baking Dish: Begin by preheating your oven to 375°F (190°C). While the oven is heating, lightly grease a 9×13 inch baking dish. This prevents the bake from sticking and makes serving easier.
- Cook the Rice: In a medium saucepan, combine the uncooked long grain rice and vegetable broth (or water). Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender. Fluff the cooked rice with a fork and set aside.
- Steam the Broccoli: While the rice is cooking, steam the broccoli florets until they are tender-crisp. You can do this using a steamer basket over boiling water, in the microwave with a little water, or by briefly blanching them in boiling water for 2-3 minutes. Steaming or blanching ensures the broccoli is cooked through but still retains a slight bite and vibrant green color. Drain the broccoli well if blanched or microwaved.
- Prepare the Cheese Sauce: In a large saucepan or Dutch oven, melt the butter over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
- Create the Roux: Sprinkle the all-purpose flour over the onion and garlic mixture in the saucepan. Cook, stirring constantly, for 1-2 minutes. This creates a roux, which is the base for the creamy sauce. Cooking the flour removes the raw flour taste.
- Whisk in the Milk: Gradually whisk in the milk, a little at a time, ensuring each addition is fully incorporated before adding more. Continue whisking until the sauce is smooth and there are no lumps of flour.
- Thicken the Sauce: Increase the heat to medium-high and bring the sauce to a gentle simmer, stirring constantly. Simmer for 2-3 minutes, or until the sauce has thickened slightly and coats the back of a spoon. Don’t let it boil vigorously, or the sauce might become too thick or separate.
- Add Cheese and Seasonings: Remove the saucepan from the heat. Stir in 1 ½ cups of the shredded sharp cheddar cheese until it is completely melted and the sauce is smooth and cheesy. Season the sauce with salt and black pepper to taste. Add paprika if using, and stir to combine.
- Combine Ingredients: In the prepared baking dish, combine the cooked rice and steamed broccoli florets. Pour the cheese sauce evenly over the rice and broccoli mixture. Gently stir to combine everything, ensuring the rice and broccoli are well coated in the cheesy sauce.
- Top with Remaining Cheese: Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top of the bake. This will create a golden brown and bubbly cheesy crust during baking.
- Bake in the Oven: Bake in the preheated oven for 20-25 minutes, or until the bake is heated through, bubbly around the edges, and the cheese on top is melted and golden brown.
- Let it Rest and Serve: Remove the Cheddar Broccoli Rice Bake from the oven and let it rest for 5-10 minutes before serving. This allows the bake to set slightly and makes it easier to serve. Serve hot and enjoy!
Nutrition
- Serving Size: one normal portion
- Calories: 400
- Fat: 25g
- Saturated Fat: 15g