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Easy One-Pot Cheesy Broccoli Rice Casserole

A spoonful of creamy, cheesy broccoli rice being lifted from a white bowl, showing melted cheese strings.
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Make this simple, creamy, and cheesy broccoli and rice casserole right in one pot for minimal cleanup. This is a quick weeknight side dish or light main course.

Ingredients

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  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup uncooked long-grain white rice
  • 2 cups chicken or vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried Italian seasoning
  • 2 cups fresh or frozen broccoli florets
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup milk (any kind)
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 4 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Stir in the uncooked rice, broth, salt, pepper, and Italian seasoning. Bring the mixture to a boil.
  4. Once boiling, reduce the heat to low, cover the skillet tightly, and simmer for 15 minutes. Do not lift the lid during this time.
  5. Remove the skillet from the heat. Stir in the broccoli florets. Cover the skillet again and let it stand for 5 minutes to steam the broccoli.
  6. Remove the lid. Stir in the cheddar cheese, milk, and Parmesan cheese until the cheese melts and the mixture is creamy.
  7. Serve immediately as a side dish or main course.

Notes

  • For a richer flavor, substitute half of the broth with heavy cream.
  • If you use frozen broccoli, do not thaw it before adding it in step 5.
  • You can add cooked, shredded chicken breast to make this a complete meal.

Nutrition

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