Skillet Broccoli-Cheddar Rice

By Ali Slagle

Updated September 25, 2025

  • Linda Xiao for The New York Times. Food Stylist: Sue Li.
Media 1 of 1
Ready In
45 min
Rating
5(1,557)
Comments
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While this weeknight-friendly recipe has the DNA of a broccoli-rice casserole, each element shines on its own: The rice is buttered and oniony sweet; the broccoli florets are tender, still-green and not mushy; and the cheese is broiled on top for a mix of gooey and crisp bites. Together, they make a dish that’s tempting enough to eat on its own. Or to make it a fuller meal, eat it alongside rotisserie chicken or pork chops or stir in a drained can of beans or tuna when you stir the rice.

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Ingredients

Yield:4 servings

  • 2 tablespoons unsalted butter

  • 1 yellow onion, finely chopped

  • 3 garlic cloves, thinly sliced

  • 1 large head broccoli, stem coarsely chopped, florets cut into 1-inch pieces

  • Salt

  • 1 cup long-grain white rice

  • 4 ounces grated, sharp Cheddar (1 cup)

  • Hot sauce, for serving, optional

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

55 grams carbs; 22 milligrams cholesterol; 336 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 9 grams fat; 6 grams fiber; 668 milligrams sodium; 11 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large Dutch oven or oven-safe skillet with a lid, melt the butter over medium. Add the onion, garlic and chopped broccoli stem, season with salt, and cook, stirring occasionally, until softened but not browned, 5 to 7 minutes.

  2. Step 2

    Add the rice and 1¾ cups water. Season with salt (about 1 teaspoon Diamond Crystal kosher salt). Bring to a boil, then cover, reduce heat to low and simmer for 10 minutes.

  3. Step 3

    After the rice has cooked for 10 minutes, working quickly, scatter the broccoli florets on top of the rice and season with a pinch of salt. Cover and cook until the rice is tender and the broccoli is bright green, another 8 to 10 minutes. Turn off the heat and let rest covered for about 5 minutes.

  4. Step 4

    Meanwhile, arrange a rack near the broiler and heat the broiler to high. Gently stir the broccoli and rice, then sprinkle with cheese. Broil until melted and golden in spots, 2 to 4 minutes. Serve with a dash of hot sauce, if you like.

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Ratings

5 out of 5
1,557 user ratings
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Comments

Syd

No, that's not allowed.

Skelly

Not under any circumstances, that would never work.

Jenny R

So so tasty! Luckily I doubled for my family. Added a shallot and lots more sliced garlic. Cooked the basmati rice in veggie broth instead of water so did not need to add salt. Did not use broccoli stems, just added lots of florets at the end. Sharp cheddar was perfect, broiled until slightly browned in spots. Huge hit with everyone, will definitely make again! Reminded me of a less fussy, more cheesy Enchanted Broccoli Forest from Moosewood.

Katie

Easy, delicious and devoured! Made as a last minute side dish. 1.5x the recipe so it needed a little extra water and time prior to the cheese. I added a minced shallot and a little extra garlic, then a handful of shredded Parmesan and a few torn slices of American along with the (high quality) sharp cheddar. It was really excellent! Quite a lot easier and better than many broccoli cheese casseroles, with fresher and updated flavors and great textures.

Laurie

My mother made a version of this in the 70's. 1 can of cream of mushroom soup, 1 can of water, 1 can of rice, 1 can chunk tuna drained, frozen peas, top with cheddar and bake. It was delicious comfort food and I should make it again - thanks for the reminder.

Nancy Koehn

This is delicious and easy to make. I added extra butter at the get-go, a bit of white wine as the rice was softening, and a tad of extra cheese. It was scrumptious.

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