CentMenu / Dinner · Lunch
Broccoli cheese rice skillet
One pan of soft rice, broccoli and melted cheddar for an easy family dinner.
VegetarianNo gluten ingredients
Ingredients
4 servings · US + metric
- 11.29 oz (320 g) long-grain rice
- 1.32 lb (600 g) frozen broccoli
- 1.06 cups (250 ml) milk
- 3.53 oz (100 g) cheddar
- 1 onion
- 1¾ tbsp (25 ml) sunflower oil
- 1 vegetable stock cube
- ½ tsp (3 g) salt
Let’s cook
Heat 1¾ tbsp (25 ml) sunflower oil in a large pan over medium heat. Finely chop 1 onion and sauté for 5 minutes.
Add 11.29 oz (320 g) long-grain rice, 1 vegetable stock cube and ½ tsp (3 g) salt and twice the rice's volume of water. Bring to a boil, cover and cook over low heat for 18 minutes, until the rice is tender; rest off the heat for 5 minutes.
Add 1.32 lb (600 g) frozen broccoli and 1.06 cups (250 ml) milk; cover and cook over low heat for 8–10 minutes, stirring once, until the broccoli is hot and tender.
Grate 3.53 oz (100 g) cheddar, remove the pan from the heat and stir the cheese through until melted.