Cheesy Broccoli Rice Bake (Printable)

Tender broccoli and fluffy rice baked with creamy sharp cheddar and a crunchy topping.

# Ingredient List:

→ Vegetables

01 - 3 cups fresh broccoli florets (about 1 large head)
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced

→ Grains

04 - 1 cup uncooked long-grain white rice

→ Dairy & Eggs

05 - 2 cups shredded sharp cheddar cheese, divided
06 - 1 cup milk (whole or 2%)
07 - 1/2 cup sour cream
08 - 2 tablespoons unsalted butter

→ Liquids & Pantry

09 - 2 1/4 cups low-sodium vegetable or chicken broth
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/2 teaspoon paprika (optional)

→ Toppings

13 - 1/2 cup panko breadcrumbs
14 - 2 tablespoons melted butter

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a large skillet, melt 2 tablespoons unsalted butter over medium heat. Sauté finely chopped onion until translucent, about 2 to 3 minutes. Add minced garlic and cook for an additional 1 minute.
03 - Add uncooked rice to the skillet and stir to coat in the butter mixture. Cook while stirring until rice appears slightly toasted, approximately 2 minutes.
04 - Pour in broth, milk, salt, black pepper, and paprika if using. Bring mixture just to a simmer over medium heat.
05 - Remove skillet from heat. Stir in broccoli florets, 1 1/2 cups shredded cheddar cheese, and sour cream until combined.
06 - Transfer mixture evenly to the prepared baking dish. Cover tightly with aluminum foil. Bake in preheated oven for 25 minutes.
07 - Remove foil, gently stir casserole, then sprinkle remaining 1/2 cup cheddar cheese evenly on top. In a small bowl, combine panko breadcrumbs with melted butter and sprinkle over the casserole surface.
08 - Return dish to oven uncovered and bake an additional 15 minutes, or until the top is golden brown, bubbly, and the rice is tender.
09 - Allow casserole to cool and set for 5 minutes before serving.

# Expert Tips:

01 -
  • Everything cooks in one dish, so cleanup is fast and your stovetop stays clear.
  • The rice turns creamy without any fuss, soaking up the broth and cheese as it bakes.
  • Leftovers taste even better the next day, making lunch something to look forward to.
02 -
  • Do not skip covering the dish with foil during the first bake or the rice will turn out crunchy and undercooked.
  • Stir gently after the first 25 minutes to keep the rice from clumping at the bottom where it can scorch.
03 -
  • Shred your own cheddar from a block instead of buying pre-shredded to avoid the anti-caking agents that can make the sauce grainy.
  • If you are using brown rice, increase the broth to 2 3/4 cups and bake covered for 45 minutes before adding the toppings or the grains will stay hard.
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