Broccoli Cheddar Rice

About This Recipe

This Broccoli Cheddar Rice can be prepped and stored in your freezer for an easy, low effort side dish on nights you need it. A quick reheat in the microwave and it's ready to eat.

Ingredients

• 1.75 cups (350g) Uncooked rice
  White or brown; cook via rice cooker or preferred method
• 2 tbsp (28g) Butter
• 3 tbsp (24g) All-purpose flour
  Use gluten-free if needed
• 2 cups (480g) 2% milk
  Room temperature; helps prevent lumps in bechamel
• 1 cup (240g) Chicken broth
• 1.5 cups (170g) Cheddar cheese, shredded
• 1 tsp (5g) Dijon mustard
• 1/2 tsp (1.5g) Garlic powder
• 1/2 tsp (1.5g) Onion powder
• 1 lb (454g) Broccoli
  Frozen or fresh; thaw and chop if frozen
• to taste Salt and pepper

Instructions

1. Wash and cook rice using your preferred method. Rice cooker filled to the number 2 water line works well.
2. Make the roux: In a pot over medium heat, melt the butter and whisk in flour. Cook 2-3 minutes until golden.
3. Build the bechamel: Stir in the milk and broth in 1-cup portions, whisking constantly until smooth. Tip: warm the milk first (microwave at 50% power for 1 min) to prevent lumps.
4. Add seasonings: garlic powder, onion powder, dijon mustard. Stir until incorporated.
5. Melt cheese: Add cheddar in portions, stirring until fully melted and sauce is smooth.
6. Prep broccoli: If frozen, microwave just to thaw. Roughly chop into small pieces.
7. Combine: Fold broccoli into cheese sauce. Taste and adjust salt/pepper.
8. Combine with rice: In a large bowl, fluff the cooked rice. Pour cheese-broccoli sauce over and mix thoroughly.
9. Portion for freezer: Line a sheet pan with parchment. Pack rice into 1-cup measuring cup and turn out onto sheet pan. You should get ~9.5 portions (~200g each).
10. Freeze: Place sheet pan in freezer until rice blocks are solid (2-3 hours). Transfer to long-term freezer containers or bags.
11. Reheat: Microwave from frozen for 3-4 minutes, or thaw overnight in fridge and reheat in microwave for 90 seconds.