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Broccoli cheddar rice

Creamy broccoli cheddar rice with tender broccoli florets, fluffy long-grain rice, and a smooth cheddar finish. This makes about 4 cups total, enough for 2 hearty side-dish servings or 1 light meal. Cooking the rice in broth and folding in the broccoli near the end keeps the grains distinct while the cheese melts into a glossy sauce instead of turning grainy.

Prep 10 minCook 25 minRest 5 minAdjust servings ↓
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Broccoli cheddar rice
~750 calper person · ~1500 total
~$5.76meal total · ~$2.88 per person

Estimated calories and US ingredient costs.

This recipe scales best in a wider pan so the rice cooks evenly. For 4 servings, use a 12-inch skillet or Dutch oven and double all ingredients without changing the heat or timing much. For larger batches, cook in two pans rather than crowding one, because a tight pan can steam the rice unevenly and make the cheese sauce split.

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Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

11 left
Step 1

Rinse and prep the vegetables

~2 min

Rinse and prep the vegetables.

Rinse the 3/4 cup long-grain white rice under cool water until the water looks less cloudy, then drain well.

Chop the 8 oz broccoli florets into small bite-size pieces so they cook evenly.

Dice the 3 oz onion finely and shred the 6 oz cheddar if it is not already shredded.

Having everything ready keeps the rice from overcooking while you build the sauce.

Ingredients
  • 3/4 cupLong-grain white rice, dry
  • 8 ozBroccoli florets
Step 2

Soften the onion base

~5 min

Soften the onion base.

Set a medium saucepan or deep skillet over medium heat and add the 1 tbsp unsalted butter.

When the butter foams, add the 3 oz diced onion and cook for 3 to 4 minutes, stirring often, until the onion softens and turns translucent but does not brown.

Stir in the 1 tsp minced garlic and cook for 30 seconds, just until fragrant.

Ingredients
  • 3 ozYellow onion
  • 1 tbspUnsalted butter
  • 1 tspGarlic
Step 3

Toast the rice

~1 min

Toast the rice.

Add the drained rice, 1/2 tsp kosher salt, and 1/4 tsp black pepper to the pan.

Stir for 1 minute to coat the grains in butter and onion.

This light toasting helps the rice stay fluffy and gives the finished dish a cleaner, nuttier flavor.

Ingredients
  • 3/4 cup total for recipeLong-grain white rice, dry
  • 3 oz total for recipeYellow onion
  • 1 tbsp total for recipeUnsalted butter
  • 1/2 tspKosher salt
  • 1/4 tspBlack pepper
Step 4

Simmer the rice in broth

~12 min cook

Simmer the rice in broth.

Pour in the 1 cup low-sodium chicken broth and bring to a gentle boil over medium-high heat.

Reduce to low, cover tightly, and simmer for 12 minutes.

Keep the heat low enough that the liquid barely bubbles; a hard boil can make the rice mushy before the center is done.

Ingredients
  • 1 cupLow-sodium chicken broth
Step 5

Check rice

After ~12 min

Check Broccoli cheddar rice and continue when ready.

Step 6

Steam the broccoli on top

~5 min cook

Steam the broccoli on top.

Uncover and scatter the 8 oz chopped broccoli over the partially cooked rice.

Cover again and cook on low for 5 minutes, until the broccoli is bright green and the rice is tender with only a little liquid left in the pan.

If the pan looks dry before the rice is done

Ingredients
  • 8 ozBroccoli florets
Step 7

Cook rice

After ~5 min

add 2 to 3 tbsp water and keep cooking covered.

Step 8

Finish with milk and cheddar

~2 min

Finish with milk and cheddar.

Turn the heat to low and stir in the 1/2 cup whole milk.

Add the 6 oz shredded cheddar in 2 additions, stirring after each addition until melted and smooth.

If the mixture seems too thick, loosen it with 1 to 2 tbsp warm water or milk.

Cook for 1 to 2 minutes more, just until hot and creamy; do not let it boil or the cheese may turn oily.

Ingredients
  • 1/2 cupWhole milk
Step 9

Rest and serve

~5 min cook

Rest

Remove the pan from the heat, cover, and rest for 5 minutes so the sauce thickens and the rice finishes absorbing excess moisture

Step 10

Fluff gently with a spoon

After ~5 min

Fluff gently with a spoon

Step 11

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Broccoli cheddar rice: serve.

Broccoli cheddar rice: then spoon into bowls or a serving dish.

Broccoli cheddar rice: Serve hot while the sauce is glossy and the broccoli still has a little bite.

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Ingredients

For 2 people

  • 3/4 cup long-grain white rice, dry
  • 8 oz broccoli florets, chopped into bite-size pieces
  • 3 oz yellow onion, finely diced
  • 1 tbsp unsalted butter
  • 1 tsp minced garlic
  • 1 cup low-sodium chicken broth
  • 1/2 cup whole milk
  • 6 oz sharp cheddar cheese, shredded
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Method

  1. Rinse and prep the vegetablesRinse the 3/4 cup long-grain white rice under cool water until the water looks less cloudy, then drain well. Chop the 8 oz broccoli florets into small bite-size pieces so they cook evenly. Dice the 3 oz onion finely and shred the 6 oz cheddar if it is not already shredded. Having everything ready keeps the rice from overcooking while you build the sauce.
  2. Soften the onion baseSet a medium saucepan or deep skillet over medium heat and add the 1 tbsp unsalted butter. When the butter foams, add the 3 oz diced onion and cook for 3 to 4 minutes, stirring often, until the onion softens and turns translucent but does not brown. Stir in the 1 tsp minced garlic and cook for 30 seconds, just until fragrant.
  3. Toast the riceAdd the drained rice, 1/2 tsp kosher salt, and 1/4 tsp black pepper to the pan. Stir for 1 minute to coat the grains in butter and onion. This light toasting helps the rice stay fluffy and gives the finished dish a cleaner, nuttier flavor.
  4. Simmer the rice in brothPour in the 1 cup low-sodium chicken broth and bring to a gentle boil over medium-high heat. Reduce to low, cover tightly, and simmer for 12 minutes. Keep the heat low enough that the liquid barely bubbles; a hard boil can make the rice mushy before the center is done.
  5. Steam the broccoli on topUncover and scatter the 8 oz chopped broccoli over the partially cooked rice. Cover again and cook on low for 5 minutes, until the broccoli is bright green and the rice is tender with only a little liquid left in the pan. If the pan looks dry before the rice is done, add 2 to 3 tbsp water and keep cooking covered.
  6. Finish with milk and cheddarTurn the heat to low and stir in the 1/2 cup whole milk. Add the 6 oz shredded cheddar in 2 additions, stirring after each addition until melted and smooth. If the mixture seems too thick, loosen it with 1 to 2 tbsp warm water or milk. Cook for 1 to 2 minutes more, just until hot and creamy; do not let it boil or the cheese may turn oily.
  7. Rest and serveRemove the pan from the heat, cover, and rest for 5 minutes so the sauce thickens and the rice finishes absorbing excess moisture. Fluff gently with a spoon, then spoon into bowls or a serving dish. Serve hot while the sauce is glossy and the broccoli still has a little bite.

Before you cook

What to get ready

Lidded rice saucepan, fork, separate pan for toppings or sauce and shallow containers for leftovers.

Cut broccoli into bite-size florets and grate cheddar before the rice finishes.

If something needs adjusting

Cheese turns oily or stringy

Lower or turn off the heat before folding it in gradually with the milk.

Rice is wet after the heat is turned off

Let it rest covered before fluffing. Use the liquid ratio for the rice variety specified rather than substituting a different grain without adjusting.

Store for later

Cool rice promptly in shallow portions and refrigerate with cooked components stored separately from raw toppings. Reheat to 165°F; reheating cannot make poorly stored rice safe.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use broccoli stalks in a stir-fry after peeling the tough exterior.

Next use for your ingredients: Chicken broccoli stir fry →

Calculate this meal with your own prices →

How to Reheat Rice Safely →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For the smoothest cheese sauce, keep the heat low once the milk goes in and add the cheddar gradually. Pre-shredded cheese works, but freshly shredded cheddar melts more evenly because it does not contain as much anti-caking starch. A sharper cheddar gives more flavor, so you do not need extra salt.

Make it work for you

You can swap the chicken broth for vegetable broth to make this vegetarian, and the flavor will stay savory if you keep the salt modest because cheddar is already salty. If you want a softer, creamier result, replace the whole milk with half-and-half, but add it off the boil so the sauce stays smooth.

Use more of your yellow onion and garlic in carrot gratin.

Can I use frozen broccoli or brown rice?

Yes. Use frozen broccoli straight from the freezer and add it in the same way as fresh, but expect a little extra moisture in the pan. Brown rice needs a different schedule: it takes much longer and more liquid than white rice, so this recipe should not be converted by a simple one-for-one swap without changing the simmer time and broth amount.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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