Broccoli, Rice and Cheese
This Broccoli, Rice and Cheese recipe is a classic southern side dish that is perfectly cheesy and delicious. We're making this no-bake recipe on the stovetop to save time and free up oven space. Also, sharing tips to make this a veggie dish that your kids will love!
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Servings: 8 servings
Calories: 210kcal
Ingredients
- 1 bunch broccoli, finely chopped
- 1 small onion, chopped
- 4 Tbsp butter
- 3 cups water
- 1 ½ cups long-grain rice
- 1 can cream of mushroom soup
- ½ pound Velveeta cheese
- salt and pepper
Directions
- In a medium saucepan, bring 3 cups water to boil over high heat. Add 1 1/2 cups long-grain rice.
- Reduce heat to low and cook for 20 minutes or until water is absorbed.
- In a medium skillet over medium heat, saute broccoli and onion in butter until vegetables are tender. Stir often.
- To the cooked broccoli, add cream of mushroom soup and Velveeta cheese. Stir until cheese is fully melted.
- Add in cooked rice and stir to combine. Add salt and pepper, to taste.
Notes
- If using frozen broccoli, grab a 12-ounce bag of frozen broccoli florets. Defrost in the microwave for about 3 minutes before chopping.
Equipment
- Resort Chef Plastic Kitchen Cutting Boards Set of 4 Reversible Boards with Food Icons BPA Free & Eco Friendly, Non Porous, Dishwasher Safe. Best for Food Safety- Includes Ceramic Knife & Non-Slip Mat
Nutrition Facts
Serving: 1 g | Calories: 210 kcal | Carbohydrates: 15 g | Protein: 6 g | Fat: 14 g | Saturated Fat: 8 g | Polyunsaturated Fat: 3 g | Cholesterol: 38 mg | Sodium: 777 mg | Fiber: 1 g | Sugar: 3 g
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