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- 1 cup long-grain white rice - 2 cups fresh broccoli florets - 1 cup shredded sharp cheddar cheese - 2 cups vegetable broth - 1 cup milk - 1 medium onion, diced - 2 cloves garlic, minced - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - Salt and pepper to taste The main ingredients of this dish are simple but vital. Long-grain white rice serves as the base. It cooks well and absorbs flavors. Fresh broccoli florets add color and nutrition. They also bring a nice crunch. Sharp cheddar cheese delivers that creamy, cheesy goodness we crave. Next, we need the additional ingredients. Vegetable broth adds depth and flavor. Milk makes the dish creamy. The onion and garlic give it a fragrant base. They work together to create a savory aroma as they cook. Finally, we have our spices and seasonings. Garlic powder and onion powder enhance the flavor. Paprika adds a hint of smokiness. Salt and pepper balance the taste, making this casserole a delight. Each ingredient plays a key role in creating a rich and satisfying dish. Start by heating olive oil in a large pot over medium heat. Add diced onion and sauté until it turns clear, about 3 to 4 minutes. This step builds flavor. Next, add minced garlic and cook it for one minute until you smell its rich aroma. Then, toss in the uncooked rice. Toast it lightly for 2 minutes while stirring. This step gives the rice a lovely nutty taste. Pour in 2 cups of vegetable broth and 1 cup of milk. Stir in garlic powder, onion powder, and paprika. Don't forget to season with salt and pepper. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 15 minutes. The rice will soak up most of the liquid and become tender. After 15 minutes, add the fresh broccoli florets. Stir gently to mix them in, then cover again. Cook for an additional 5 to 7 minutes. The broccoli should turn bright green and become tender. Once done, take the pot off the heat. Stir in 1 cup of shredded cheddar cheese until it melts and creates a creamy texture. Preheat your oven to 350°F (175°C). If you like a crunchy topping, sprinkle 1/2 cup of breadcrumbs evenly over the casserole. Transfer the pot to the oven or pour the mixture into a baking dish. Bake for 10 to 15 minutes until the top is golden and bubbly. Once baked, let it cool for a few minutes. You can garnish it with chopped parsley before serving. Enjoy your one-pot cheesy broccoli rice casserole! To get the best texture for your casserole, pay attention to cooking times. You can adjust the simmering time based on your stovetop. If your rice seems a bit hard, let it cook a few more minutes. Avoiding mushy rice is key. Make sure you follow the liquid ratios closely. If you add too much broth or milk, the rice can turn mushy. Keep an eye on it and stir gently. You can easily boost the flavor with some optional spices and herbs. Adding a pinch of cayenne or Italian seasoning can really make a difference. Fresh herbs, like thyme or basil, also add a lovely touch. Using different cheese varieties can change the taste too. Try mixing in mozzarella or gouda for a creamy twist. Each cheese brings its own flavor profile, so feel free to experiment. Choosing the right pot is important for one-pot cooking. A large, heavy-bottomed pot or Dutch oven works best. It helps heat evenly and prevents sticking. If you plan to bake the casserole, an oven-safe dish is a must. Look for glass or ceramic options. They distribute heat well and make serving easy. {{image_2}} You can easily add protein to your casserole. Adding cooked chicken or turkey gives it a hearty touch. Simply shred or dice the meat and mix it in before baking. If you're looking for a plant-based option, try adding tofu or legumes. Chickpeas or black beans work well and boost the protein content. Feel free to swap out the broccoli for other veggies. Cauliflower is a great choice; it has a similar texture and absorbs flavors well. You can also use spinach or kale. These greens add a nice color and extra nutrients. Just make sure to add them during the last few minutes of cooking to keep them vibrant. For gluten-free options, use gluten-free breadcrumbs. You can also replace regular broth with a gluten-free version. If you're looking for vegan adaptations, swap out the cheese and milk for plant-based alternatives. Nutritional yeast can add a cheesy flavor without dairy. This way, everyone can enjoy this tasty dish! Store your one-pot cheesy broccoli rice casserole in the fridge. Use an airtight container to keep it fresh. This helps stop moisture loss and prevents odors. Let the casserole cool before sealing it. Try to eat it within three to four days for the best taste. To freeze the casserole, let it cool completely. Transfer it to a freezer-safe container, leaving some space at the top. This space allows for expansion as it freezes. You can also divide it into smaller portions. When you're ready to eat, thaw it in the fridge overnight. Reheat it in the oven or microwave until it's hot all the way through. In the fridge, your casserole lasts about four days. Look for signs of spoilage like off smells or mold. If you see any of these, it's best to toss it. If frozen, it can last up to three months. Always check for quality before eating leftovers. Yes, you can make this casserole ahead of time. To prepare in advance, cook the casserole as directed. Once it's cool, cover it and place it in the fridge. You can keep it for up to three days. When ready to eat, reheat it in the oven until warm. This will keep the cheese melty and the rice fluffy. You can also assemble it without baking. Just cover the dish and store it in the fridge. Bake it when you are ready to serve. If you want to swap out cheddar cheese, there are great options. You can use mozzarella for a milder taste. Monterey Jack adds creaminess without being too sharp. For a tangy twist, try feta cheese. Vegan cheese is also a good choice for a dairy-free option. Just ensure it melts well. Each cheese will change the flavor slightly, but they all work well in this casserole. This dish is perfect for meal prep. You can make a big batch and divide it into portions. Store each portion in airtight containers. This makes it easy to grab and go during the week. For best quality, eat it within four days. You can also freeze portions for later. Just thaw overnight in the fridge before reheating. It’s a tasty and convenient meal option for busy days. This casserole recipe uses simple ingredients like rice, broccoli, and cheese. You learned how to prepare, cook, and bake the dish. Tips on texture and flavor help make it even better. You can add proteins or swap veggies to fit your taste. Remember to store leftovers properly to enjoy them later. Embrace this easy meal for family nights or meal prep adventures. It’s tasty, satisfying, and simple. Dig in and enjoy a dish made with love!

One-Pot Cheesy Broccoli Rice Casserole

Indulge in a comforting and easy meal with this One-Pot Cheesy Broccoli Rice Casserole! Bursting with flavors, this dish combines tender broccoli, creamy cheddar, and perfectly cooked rice, all made in one pot for hassle-free cleanup. Perfect for weeknight dinners or meal prep, this recipe is not only delicious but quick to make. Click to discover the full recipe and elevate your dinner game tonight!
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Ingredients
  

1 cup long-grain white rice

2 cups vegetable broth

2 cups fresh broccoli florets

1 cup shredded sharp cheddar cheese

1 cup milk

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 tablespoon olive oil

Salt and pepper to taste

1/2 cup breadcrumbs (for topping)

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat.

    Add the diced onion and sauté until translucent, about 3-4 minutes.

      Stir in the minced garlic and cook for an additional minute until fragrant.

        Add the uncooked rice to the pot and toast it lightly for 2 minutes, stirring occasionally.

          Pour in the vegetable broth, milk, garlic powder, onion powder, and paprika. Season with salt and pepper. Stir the mixture to combine.

            Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 15 minutes, or until the rice is tender and has absorbed most of the liquid.

              After 15 minutes, add the broccoli florets to the pot. Stir gently, then cover again and cook for an additional 5-7 minutes until the broccoli is bright green and tender.

                Remove the pot from heat, and stir in the shredded cheddar cheese until melted and creamy.

                  Preheat the oven to 350°F (175°C). If desired, sprinkle breadcrumbs evenly over the top of the casserole for added crunch.

                    Transfer the pot (or pour the mixture into a casserole dish) to the oven and bake for 10-15 minutes until the top is golden and bubbly.

                      Once baked, let it cool for a few minutes before serving. Garnish with chopped parsley.

                        Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4-6