Creamy, Cheesy Broccoli Rice
Source of Recipe
Unknown
Recipe Introduction
This cheesy broccoli and rice recipe was a BIG HIT with the family. It made a perfect side to a batch of crispy, chicken. It, also, made a filling vegetarian lunch the next day. I thought it was even better the next day.
List of Ingredients
Creamy, Cheesy Broccoli Rice
1 cup long grain rice
1 1/2 tablespoons oil
2 garlic cloves, sliced thin
2 cups hot water
2 1/2 cups cooked rice from above
1 1/2 cup sharp cheddar cheese, grated
1 cup Monterrey jack cheese, grated
1 (12 ounce) can CARNATION Evaporated Milk
2 tablespoons yellow onion, finely diced
1/2 teaspoon salt
1/4 teaspoon fresh ground pepperRecipe
First, fill a large saucepan with water, set to boil over medium-high heat for blanching the broccoli.
Then, get the rice started.
In a medium saucepan, lightly brown rice and sliced garlic in oil for 3 to 5 minutes on medium heat; constantly stirring. Add hot water, stir; cover with lid. Reduce heat to low and cook 12 minutes, or until water is absorbed.
PREHEAT OVEN 400ºF. Grease 8 x 8 x 2-inch pan.
While you're waiting for the rice to absorb the water,
blanch the broccoli.
3 small to medium crowns of broccoli, cut into 2 to 3-inch pieces
Blanch 4 minutes in boiling water. Use a slotted spoon to lift out broccoli to a strainer set over a bowl to drain. Allow broccoli to cool enough to handle. Roughly chop into small pieces about 3/4 to 1-inch in size. Transfer to large mixing bowl.
Bring it all together.
2 1/2 cups cooked rice from above
1 1/2 cup sharp cheddar cheese, grated
1 cup Monterrey jack cheese, grated
1 (12 ounce) can CARNATION Evaporated Milk
2 tablespoons yellow onion, finely diced
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
Measure out the rice. (You'll have leftover rice.)
In the mixing bowl with the broccoli, add measured rice, 1 cup cheddar, all the jack cheese, evaporated milk, onion, salt and pepper. Transfer to 8-inch pan. Top with remaining cheddar.
Bake 20 minutes.
makes 4 to 6 servings
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