Ingredients
- null 1/3 cup butter, divided
- null 1 small onion, diced
- null 4 cloves garlic, minced
- null 2 cups RiceSelect® Royal Blend® Rice
- null 3 cups chicken broth
- null 1 head broccoli, chopped into small florets
- null 2 tbsp all-purpose flour
- null 1 1/4 cups milk
- null Pinch cayenne pepper
- null 1 cup shredded Cheddar cheese
- null 1 tsp salt
- null 1 tsp pepper
- null 2 scallions, thinly sliced
- null 1 tbsp fresh parsley, chopped
Instructions
- In a large skillet set over medium heat, melt 3 tbsp butter. Add onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until fragrant. Add RiceSelect® Royal Blend and cook, stirring occasionally, for 3 to 5 minutes or until rice is toasted. Add chicken broth and bring to a boil. Reduce heat to medium-low and cover; cook, stirring occasionally, for 18 to 20 minutes or until rice has absorbed most of the liquid. Stir in broccoli florets. Cook, stirring occasionally, for 3 to 5 minutes or until broccoli florets are tender.
- In a medium saucepan set over medium heat, melt remaining butter. Add flour and cook, stirring, for 1 to 2 minutes or until a paste forms. Whisk in milk and cayenne and bring to a simmer. Cook, stirring frequently to avoid burning, for 3 to 5 minutes or until thickened. Remove from heat. Stir in cheese until melted. Season with salt and pepper.
- Add cheese sauce to broccoli-rice mixture and stir to combine. Top with scallions and parsley before serving.
- Tip:
- Substitute chicken broth with vegetable or mushroom broth for a vegetarian option.