Cheesy Broccoli Rice A Roni
A delicious version of the famous side dish.
Servings: 6 servings
Ingredients
- 3 tablespoons butter or olive oil or a combination
- pinch red pepper flakes
- 1 cup chopped onion
- 1 cup uncooked white rice
- 1/2 cup broken spaghetti noodles
- garlic powder, salt and pepper to taste (other dried herbs like an Italian blend are good, too. Add chopped fresh herbs before adding the cheese)
- 4 cups 1 quart chicken or vegetable broth
- 3 cups chopped broccoli florets Mine weighed about 8 ounces before cooking
- 1 cup shredded cheese I used cheddar
Instructions
- Heat the butter and red pepper flakes in a large skillet over medium high heat. Add the onion and saute until softened and starting to change color.
- Stir in the rice and noodles, coating them with the butter. Cook briefly. The rice should turn translucent and the noodles will take on some color.
- Add 2 cups of chicken broth, reserving the rest. Season the mix with garlic powder, salt and pepper to taste.
- Bring to a boil, then turn down the heat to low and cover the pan. Cook for 10 minutes or so.
- Stir in the broccoli florets and add some more broth if the mix looks dry or is sticking to the bottom of the skillet. Stir occasionally, adding more broth if necessary.
- Cook until the broccoli is crisp tender, according to your family's taste.
- Taste and adjust the seasonings to taste.
- Remove from the heat and stir in the cheese, adding more broth as needed to make a sauce that just clings to the rice and noodles.
Notes
Dress this rice and pasta dish up or down to suit your mood, your hunger and what's available.