The 4-Ingredient Cheesy Broccoli Rice I’ve Been Making Since College

I first cooked this cheesy broccoli rice in college when I wanted something fast, easy, and comforting. Putting this meal together in my dorm kitchen was no problem at all, and in the time it would’ve taken for a plain pot of rice to cook through, I made myself a whole meal—fluffy rice, tender broccoli, and sharp, melty cheese combined in a simple, hearty-yet-healthy bowl. 

One Pot, Fewer Dishes

I used to steam the broccoli and boil the rice separately, but these days, I use a one-pot technique for less fuss and fewer dishes to wash. A few minutes before the rice is done, I sprinkle in bite-sized pieces of broccoli. They steam to a perfect tender-crisp doneness on top of the grains. 

You can get creative with the seasonings if you want, but I still stick to my dorm staples for this dish—a spoonful of garlic salt flavors the rice as it cooks, and then I add a few grinds of black pepper at the table. Some Frank’s RedHot or Cholula hot sauce might find its way into the bowl occasionally too, if I’m in the mood for a little kick of spice.

Prepping the Broccoli

For the broccoli, I pick out one decently-sized crown with a head of tightly packed florets that measures around five inches in diameter. Unlike a full head of broccoli, the crown already has the tougher bottom part of the stem removed. I use almost the entire thing, trimming off any browned area at the base, then chopping the rest of the stem into 1/2-inch pieces and separating the florets into about one-inch, or bite-sized florets. You want everything nice and small so it’ll cook quickly. 

Choosing Your Cheese

As an Oregonian, I’m partial to our fantastic Tillamook sharp cheddar. It has a great flavor, melts beautifully, and it’s nice and rich, with less water content than store-brand varieties I’ve tried. Cabot sharp cheddar, Trader Joe’s Unexpected Cheddar, or even an aged gouda are really good too. Just pick a flavorful melty cheese and you’re good to go.

I still enjoy this as a meal all on its own, but it’s also good as a side dish alongside roast (or rotisserie) chicken, baked salmon, or any other protein. Leftovers keep well in the fridge for up to three days. Reheat a portion in the microwave and the cheese melts right back into the rice, making it just as cozy the next day.

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