Broccoli Cheddar Rice
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.
Servings: 9.5 servings
Calories: 282kcal
Ingredients
- 1.75 cups rice uncooked
- 2 tbsp butter
- 3 tbsp flour gluten free if needed
- 2 cups 2% milk
- 1 cup chicken broth
- 1.5 cups cheddar cheese
- 1 tsp dijon mustard
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 1 lb 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.
Nutrition
Calories: 282kcal | Carbohydrates: 37.8g | Protein: 10.3g | Fat: 10g | Sodium: 2577.6mg | Fiber: 1.9g