Green Rice Broccoli Cheese and Rice Casserole
Transform your weeknight dinner routine with this Green Rice Broccoli Cheese and Rice Casserole, a comfort-food classic bursting with fresh, wholesome flavors. This dish combines tender white rice, perfectly steamed broccoli florets, and a rich, velvety cheese sauce made with cheddar and parmesan. What sets this casserole apart is the vibrant addition of fresh parsley and cilantro, bringing a herby brightness to every bite. Topped with golden, bubbly cheese, this dish is oven-baked to perfection in just under an hour. Easy to prepare and loaded with creamy, cheesy goodness, this casserole is a family-friendly favorite that doubles as a hearty vegetarian option. Serve it as a main course or a stellar side dish and let its irresistible flavors shine!
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Recipe Information
Ingredients
- 1 cup white rice
- 2 cups water
- 3 cups broccoli florets
- 3 tablespoons butter
- 1 medium, chopped yellow onion
- 2 cloves, minced garlic
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cups, shredded cheddar cheese
- 0.5 cups, shredded parmesan cheese
- 0.25 cups, chopped fresh parsley
- 0.25 cups, chopped fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons cayenne pepper
- 1 tablespoon olive oil or cooking spray
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
In a medium saucepan, combine the white rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the water is absorbed. Set aside.
Steam the broccoli florets for 4-5 minutes, or until just tender. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 4-5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Sprinkle the flour over the onions and garlic in the skillet, stirring constantly to make a roux. Cook for 1-2 minutes, then slowly whisk in the milk. Continue stirring until the mixture thickens and becomes smooth, about 3-4 minutes.
Reduce the heat to low and stir in 1.5 cups of the shredded cheddar cheese and all of the parmesan cheese. Continue stirring until the cheese is melted and the sauce is creamy. Add salt, black pepper, and cayenne pepper. Remove from heat.
In a large bowl, combine the cooked rice, steamed broccoli, cheese sauce, chopped parsley, and chopped cilantro. Mix until everything is evenly coated.
Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining 0.5 cups of shredded cheddar cheese on top.
Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Remove from the oven and let rest for 5 minutes before serving. Garnish with additional parsley or cilantro if desired. Serve warm.
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 705 mg | 31% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 5.5 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 478 mg | 37% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 212 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
