Skillet Broccoli Cheddar Rice

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Thank you to Allison for bringing this recipe to my attention, it is so delicious I could eat it every week and I'm sure I wouldn't get tired of it. I don't know how it is so good with so few ingredients. I make it in my dutch oven casserole dish. https://cooking.nytimes.com/recipes/758042233-skillet-broccoli-cheddar-rice 

 

Yield: 4 servings

  • 2 tablespoons unsalted butter

  • 1 yellow onion, finely chopped

  • 3 garlic cloves, thinly sliced

  • 1 large head broccoli, stem coarsely chopped, florets cut into 1-inch pieces

  • Salt

  • 1 cup long-grain white rice

  • 4 ounces grated, sharp Cheddar (1 cup)

  • Hot sauce, for serving, optional

    Step 1

    In a large Dutch oven or oven-safe skillet with a lid, melt the butter over medium. Add the onion, garlic and chopped broccoli stem, season with salt, and cook, stirring occasionally, until softened but not browned, 5 to 7 minutes.

    Step 2

    Add the rice and 1¾ cups water. Season with salt (about 1 teaspoon Diamond Crystal kosher salt). Bring to a boil, then cover, reduce heat to low and simmer for 10 minutes.

    Step 3

    After the rice has cooked for 10 minutes, working quickly, scatter the broccoli florets on top of the rice and season with a pinch of salt. Cover and cook until the rice is tender and the broccoli is bright green, another 8 to 10 minutes. Turn off the heat and let rest covered for about 5 minutes.

    Step 4

    Meanwhile, arrange a rack near the broiler and heat the broiler to high. Gently stir the broccoli and rice, then sprinkle with cheese. Broil until melted and golden in spots, 2 to 4 minutes. Serve with a dash of hot sauce, if you like.

     

 

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