Cheesy Broccoli Rice
Rice and broccoli cooked stovetop in chicken broth, then stirred with cheddar until melted.
Ingredients
- 400 g long-grain white rice, dry $1.00
- 2 crowns broccoli, cut into small florets $4.98
- 150 g No Name cheddar cheese block, grated $2.15
- 1 can (900 mL) chicken broth $1.50
- 250 mL water $0.00
- 1 medium yellow onion, diced $1.23
- 2 cloves garlic, minced $0.16
- 1 tbsp butter $0.19
- 0.5 tsp mustard powder $0.03
- to taste salt and pepper $0.02
- Recipe total$11.26
Instructions
- 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.
Nutrition per Serving
Estimated values per serving.
470
Calories
16g
Protein
72g
Carbs
12g
Fat
4g
Fiber
480mg
Sodium
~10% DV Iron~22% DV Calcium~80% DV Vitamin C
Gluten-Free
This recipe is naturally gluten-free.
All ingredients are naturally gluten-free. Use a certified GF broth if strictly avoiding gluten.
Budget Notes
- 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.