Cheesy Broccoli Rice
Rice and broccoli cooked stovetop in chicken broth, then stirred with cheddar until melted.
Melt butter in a large pot over medium heat. Add onion and cook 4 minutes until softened.
Add garlic and mustard powder. Cook 1 minute.
Add rice and stir to coat in the butter. Cook 1 minute.
Pour in the chicken broth and water. Bring to a boil.
Reduce heat to low, cover, and cook 15 minutes.
Place broccoli florets on top of the rice (do not stir). Replace the lid and cook 5 more minutes until broccoli is bright green and tender.
Remove from heat. Fluff the rice and fold in the broccoli gently.
Add the grated cheddar in two batches, stirring between each addition until fully melted.
Season with salt and pepper. Serve immediately.
Two broccoli crowns at $2.49 each is $4.98 — the biggest cost driver here. One crown works if the budget is tight; add an extra 100g of rice to keep servings filling.
- No Name cheddar block at $10.00/700g is the cheapest option. Grate it yourself rather than buying pre-shredded. 150g costs about $2.15.
- This does not reheat well because the rice gets sticky and the cheese breaks. Best eaten fresh.
Estimated values per serving.
This recipe is naturally gluten-free.
All ingredients are naturally gluten-free. Use a certified GF broth if strictly avoiding gluten.