Broccoli Cheddar Rice

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Prep Time: 25 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 55 minutes minutes

Servings: 9.5 servings

Nutrition

Calories: 282kcal | Carbohydrates: 37.8g | Protein: 10.3g | Fat: 10g | Sodium: 2577.6mg | Fiber: 1.9g

This Broccoli Cheddar Rice can be prepped and stored in your freezer for an easy, low effort side dish on nights you need it. A quick reheat in the microwave and it's ready to eat.

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Ingredients

• 1.75 cups (350 g) rice uncooked
• 2 tbsp (28 g) butter
• 3 tbsp (24 g) flour gluten free if needed
• 2 cups (480 g) 2% milk
• 1 cup (240 g) chicken broth
• 1.5 cups (170 g) cheddar cheese
• 1 tsp (5 g) dijon mustard
• 0.5 tsp (1.5 g) garlic powder
• 0.5 tsp (1.5 g) onion powder
• 1 lb (454 g) broccoli
• salt and pepper to taste

Instructions

For the Rice

• Wash and cook your rice using whatever your preferred method is. I did a rice cooker and filled it to the number 2 water line.

For the Cheese Sauce

• In a pot over medium heat, add in the butter and flour to make a roux. Cook it for a couple of minutes until golden.
• Stir in the milk and broth in 1 cup portions until it has all been mixed in and the bechamel has formed. It is best to use room temperature liquids to better incorporate into the sauce. I put the milk into the microwave at 50% power for a minute to warm. Stir frequently until thickened.
• Add the garlic powder, onion powder, dijon mustard, and melt in the cheese in portions.
• Heat the frozen broccoli in the microwave just to thaw. Roughly chop into small pieces.
• Fold the broccoli into the sauce. Taste test and season with salt and pepper to taste.

For the Broccoli Cheddar Rice

• In a large bowl, add the rice and fluff to separate. Pour in the cheddar sauce and mix. Add salt and pepper to taste.
• As the sauce and rice mixture cools it will thicken up slightly and you can begin to portion it out for the freezer.
• Line a sheet pan with parchment paper paper and divide out the rice into 1 cup portions of about 200g. I pack the rice into a 1 cup measuring cup and turn it out on to the sheet pan. I got 9.5 cups worth.
• Place the sheet pan into the freezer and allow the rice blocks to freeze until solid then move into your long term storage form of choice.

Course: Side Dish

Cuisine: American, meal prep

Keyword: freezer friendly, gluten free, vegetarian

NUTRITIONAL INFO FOR THE Broccoli Cheddar Rice

The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.