Name: Creamy Broccoli Rice Skillet
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 tablespoon Olive Oil: For sautéing the aromatics, providing a flavorful base.; 1 medium Yellow Onion (about 1 cup), finely chopped: Adds a sweet and savory depth to the dish.; 2 cloves Garlic, minced: For that essential aromatic kick that elevates any savory recipe.; 1 ½ cups Long-Grain White Rice, uncooked: The starchy canvas that will absorb all the creamy goodness.; 4 cups Chicken Broth (or Vegetable Broth for a vegetarian option): The liquid base for cooking the rice and building the sauce.; 1 teaspoon Dried Italian Herbs (or a mix of dried oregano, basil, and thyme): Adds a lovely herbaceous note.; ½ teaspoon Salt (or to taste): Enhances all the flavors.; ¼ teaspoon Black Pepper (or to taste): For a gentle warmth.; 4 cups Broccoli Florets (from about 1 large head), cut into bite-sized pieces: The star vegetable, adding color, texture, and nutrients.; ½ cup Heavy Cream (or Half-and-Half for a lighter version): The key to the luscious creaminess.; 1 ½ cups Shredded Sharp Cheddar Cheese, divided: For that irresistible cheesy melt and sharp flavor.; ¼ cup Grated Parmesan Cheese: Adds a salty, umami depth to the cheese topping.; (Optional) Pinch of Red Pepper Flakes: For a subtle hint of heat, if desired.

Ingredients

Scale

Here’s what you’ll need to create this comforting and delicious one-pan wonder:

1 tablespoon Olive Oil: For sautéing the aromatics, providing a flavorful base.
1 medium Yellow Onion (about 1 cup), finely chopped: Adds a sweet and savory depth to the dish.
2 cloves Garlic, minced: For that essential aromatic kick that elevates any savory recipe.
1 ½ cups Long-Grain White Rice, uncooked: The starchy canvas that will absorb all the creamy goodness.
4 cups Chicken Broth (or Vegetable Broth for a vegetarian option): The liquid base for cooking the rice and building the sauce.
1 teaspoon Dried Italian Herbs (or a mix of dried oregano, basil, and thyme): Adds a lovely herbaceous note.
½ teaspoon Salt (or to taste): Enhances all the flavors.
¼ teaspoon Black Pepper (or to taste): For a gentle warmth.
4 cups Broccoli Florets (from about 1 large head), cut into bite-sized pieces: The star vegetable, adding color, texture, and nutrients.
½ cup Heavy Cream (or Half-and-Half for a lighter version): The key to the luscious creaminess.
1 ½ cups Shredded Sharp Cheddar Cheese, divided: For that irresistible cheesy melt and sharp flavor.
¼ cup Grated Parmesan Cheese: Adds a salty, umami depth to the cheese topping.
(Optional) Pinch of Red Pepper Flakes: For a subtle hint of heat, if desired.

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Instructions

Follow these simple steps to achieve a perfectly cooked and incredibly tasty skillet meal:

Sauté Aromatics: Heat the olive oil in a large, deep skillet or Dutch oven (at least 10-12 inches wide with a lid) over medium heat. Once the oil is shimmering, add the chopped yellow onion and cook, stirring occasionally, for about 5-7 minutes, or until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Toast the Rice: Add the uncooked long-grain white rice to the skillet. Stir continuously for 1-2 minutes, allowing the rice grains to toast slightly. This step enhances the nutty flavor of the rice and helps the grains stay separate.
Add Liquids and Seasonings: Pour in the chicken broth (or vegetable broth). Stir in the dried Italian herbs, salt, and black pepper (and red pepper flakes, if using). Bring the mixture to a gentle simmer.
Cook the Rice: Once simmering, reduce the heat to low, cover the skillet tightly with a lid, and let it cook for 15 minutes. It’s important not to lift the lid during this time to allow the rice to steam properly.
Incorporate Broccoli: After 15 minutes, remove the lid and quickly scatter the broccoli florets evenly over the top of the rice. Do not stir them in deeply at this point; just let them sit on top. Replace the lid immediately and continue to cook on low heat for another 5-7 minutes, or until the broccoli is tender-crisp and the liquid has been mostly absorbed by the rice.
Create the Creamy Sauce: Remove the skillet from the heat. Uncover and gently pour the heavy cream over the rice and broccoli. Add 1 cup of the shredded sharp cheddar cheese. Gently stir everything together until the cheese is melted and the sauce is creamy and well combined. Be careful not to over-mix, which can make the rice mushy.
Melt the Topping: Sprinkle the remaining ½ cup of shredded cheddar cheese and the ¼ cup of grated Parmesan cheese evenly over the top of the mixture.
Broil (Optional but Recommended): For a beautifully golden and bubbly cheese crust, place the skillet under a preheated broiler for 2-3 minutes. Keep a very close eye on it, as cheese can burn quickly. If your skillet is not oven-safe or you prefer not to broil, simply cover the skillet again for a few minutes off the heat to allow the cheese on top to melt.
Rest and Serve: Let the Creamy Broccoli Rice Skillet rest for 5 minutes before serving. This allows the flavors to meld and the sauce to thicken slightly. Garnish with fresh parsley or more red pepper flakes if desired.

Prep Time: 15 minutes
Cook Time: 35 minutes

Nutrition

Serving Size: one normal portion
Calories: 550