Cheesy Broccoli Rice Bake (Printable)

Tender broccoli and fluffy rice combined with creamy cheddar for a warm, baked casserole delight.

# What You Need:

→ 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 long-grain white rice, uncooked

→ Dairy & Eggs

05 - 2 cups shredded sharp cheddar cheese, divided
06 - 1 cup whole or 2% milk
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

# Steps:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Melt 2 tablespoons unsalted butter in a large skillet over medium heat. Sauté chopped onion for 2 to 3 minutes until translucent, then add minced garlic and cook for one minute more.
03 - Add uncooked rice to the skillet and stir to coat and lightly toast for about two minutes.
04 - Stir in broth, milk, salt, pepper, and paprika; bring to a gentle simmer.
05 - Remove skillet from heat and fold in broccoli florets, 1 1/2 cups shredded cheddar cheese, and sour cream until well incorporated.
06 - Transfer mixture to prepared baking dish, cover tightly with aluminum foil, and bake for 25 minutes.
07 - Remove foil, stir gently, then sprinkle remaining 1/2 cup cheddar cheese evenly over the casserole.
08 - Combine panko breadcrumbs with melted butter and sprinkle over the cheesy layer.
09 - Return casserole to oven and bake uncovered for an additional 15 minutes, until golden brown and bubbly with tender rice.
10 - Remove from oven and allow to rest for five minutes before serving.

# Expert Tips:

01 -
  • Everything cooks in one dish, so you skip the extra pots and the inevitable pile of dishes in the sink.
  • The crispy panko topping adds just enough crunch to keep each bite interesting without any extra work.
  • It reheats beautifully the next day, sometimes even better after the flavors have had time to settle in together.
02 -
  • Don't skip covering the dish with foil for the first bake or your rice will stay crunchy and your broccoli will dry out.
  • Stir gently after the first bake so you don't break up the broccoli, but make sure the rice on the bottom isn't sticking.
  • If the top is browning too fast, tent it loosely with foil for the last few minutes.
03 -
  • Use a box grater to shred your own cheese instead of buying pre-shredded, it melts smoother and doesn't have that weird coating.
  • If you want extra flavor, toss the broccoli with a little olive oil and roast it separately for ten minutes before stirring it in.
  • Taste the mixture before baking and adjust the salt, because different broths have different sodium levels and you want it just right.
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