Easy Cheesy Rice Recipe with Vegetables (Print version)
Tender one-pot rice with mixed vegetables, broccoli, and a creamy cheddar finish. Easy enough for weeknights and flexible enough for leftovers.
# Ingredients:
For the rice
01 -
1 tablespoon unsalted butter
02 -
1 small yellow onion, finely chopped
03 -
2 cloves garlic, minced
04 -
1 1/2 cups (285 g) long-grain white rice, rinsed and drained
05 -
2 1/4 cups (540 ml) low-sodium vegetable broth, certified gluten-free if needed
06 -
1/2 teaspoon kosher salt, plus more to taste
07 -
1/4 teaspoon black pepper
08 -
1/2 teaspoon sweet paprika
09 -
2 cups (280 g) frozen mixed vegetables
10 -
1 cup (90 g) small broccoli florets
For the cheesy finish
11 -
1 1/4 cups (140 g) freshly shredded sharp cheddar cheese
12 -
2 oz (55 g) cream cheese, cut into small pieces
13 -
2 tablespoons chopped fresh parsley, optional
# Instructions:
01 -
Melt the butter in a medium saucepan over medium heat. Add the onion and cook for 3-4 minutes until softened, then stir in the garlic for 30 seconds.
02 -
Stir in the rinsed rice and cook for 1 minute, until the grains look glossy and lightly coated in butter.
03 -
Add the broth, salt, pepper, and paprika. Bring to a gentle boil, reduce the heat to low, cover, and cook for 10 minutes.
04 -
Scatter the frozen mixed vegetables and broccoli over the rice without stirring deeply. Cover again and cook for 7-9 minutes, until the rice is tender and the liquid is absorbed.
05 -
Remove the pan from the heat and let it stand, covered, for 5 minutes. This finishes the grains and keeps the bottom from scorching.
06 -
Add the cheddar and cream cheese. Stir gently until melted and creamy, then fold in parsley if using. Taste and adjust the salt before serving warm.
# Good to know:
01 -
Best served warm while the cheese is freshly melted.
02 -
Use freshly shredded cheddar for the smoothest texture.
03 -
Add cooked chicken, beans, or shrimp to make it a main dish.