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

It’s hearty enough to be a main, but it’s a versatile side dish, too.

By
Coco Morante
Coco Morante
Coco Morante
Coco began developing recipes for Simply Recipes in 2016 and is the author of five cookbooks. She is an industry expert on Instant Pot cooking.
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Published October 07, 2025
Coco Morante
A bowl of rice mixed with broccoli and topped with melted cheese a spoon on the side

Simply Recipes / Coco Morante

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.

A pot of broccoli and cheese mixed with rice served alongside a small bowl of shredded cheese

Simply Recipes / Coco Morante

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.

A pot of broccoli and cheese mixed with rice closeup view with a serving spoon

Simply Recipes / Coco Morante

Cheesy Broccoli Rice

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1 1/2 cups long-grain white rice, such as basmati or jasmine

  • 1 teaspoon garlic salt

  • 1 crown broccoli (about 10 ounces), cut into bite-sized florets and 1/2-inch chunks of stem

  • 1 1/2 cups shredded (6 ounces) sharp cheddar cheese

  • Freshly ground black pepper, to taste

Method

  1. Rinse the rice:

    In a fine mesh sieve, rinse the rice under cold running water until the water runs mostly clear, then drain well.

  2. Par-cook the rice:

    Add the rinsed rice, 2 1/4 cups of cold water, and the garlic salt to a medium (3 to 4-quart) saucepan over medium-high heat. When the rice begins to simmer (after about 5 minutes), cover the saucepan with a tight-fitting lid. Reduce the heat to low and let simmer for 10 minutes.

  3. Add the broccoli:

    Remove the lid, quickly scatter the broccoli on top of the rice in an even layer, cover again, turn the heat up to medium low, and cook for 5 minutes more.

  4. Add the cheese and serve:

    Remove the pot from the heat. Let it stand, covered, for a final 5-minute rest. Uncover, fluff the rice gently with a fork, then sprinkle in 1 cup of the cheese. Use a serving spoon to fold in the cheese gently, taking care not to break up the rice grains too much.

    Scoop the rice into serving bowls. Top with the remaining 1/2 cup of shredded cheese, along with a few grinds of black pepper. Serve warm. 

    Refrigerate leftovers in a tight-lidded container for up to 3 days. To reheat, sprinkle 1/2 teaspoon or so of water over a serving and microwave it for about 1 1/2 minutes, or until hot.

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    Cheesy broccoli rice served in a bowl beside a pot with the same dish accompanied by a floral napkin

    Simply Recipes / Coco Morante
Nutrition Facts (per serving)
277 Calories
15g Fat
23g Carbs
14g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 277
% Daily Value*
Total Fat 15g 19%
Saturated Fat 8g 42%
Cholesterol 42mg 14%
Sodium 700mg 30%
Total Carbohydrate 23g 8%
Dietary Fiber 3g 9%
Total Sugars 1g
Protein 14g
Vitamin C 46mg 230%
Calcium 337mg 26%
Iron 1mg 7%
Potassium 265mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.