24 Delicious Broccoli Rice Cheese Recipes for Every Occasion

Perfect for those nights when you’re craving something comforting yet nutritious, our roundup of 24 delicious broccoli rice cheese recipes is here to save the day! Whether you’re in the mood for a quick weeknight dinner, a cozy weekend meal, or a dish to impress at your next gathering, we’ve got you covered. Dive in and discover how versatile and satisfying these cheesy, veggie-packed creations can be!

Cheesy Broccoli Rice Casserole

Warm, comforting, and irresistibly cheesy, this dish transforms simple ingredients into a creamy, satisfying casserole. Perfect for weeknights or potlucks, it’s a crowd-pleaser that’s as easy to make as it is delicious.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 cups fresh broccoli florets, blanched
• 1.5 cups sharp cheddar cheese, grated
• 1 cup whole milk
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat oven to 375°F. Butter a 9×13-inch baking dish.
2. In a medium saucepan, melt butter over medium heat. Add onion and garlic, sauté until translucent, about 3 minutes.
3. Stir in rice, coating grains with butter. Cook for 1 minute.
4. Add milk, cream, Dijon mustard, smoked paprika, salt, and pepper. Bring to a simmer.
5. Reduce heat to low. Cover and cook until rice is tender, about 15 minutes. Tip: Do not stir during cooking to prevent mushy rice.
6. Remove from heat. Fold in blanched broccoli and half the cheddar cheese.
7. Transfer mixture to prepared baking dish. Top with remaining cheese.
8. Bake for 20 minutes, or until cheese is bubbly and golden. Tip: For a crispier top, broil for the last 2 minutes.
9. Let stand for 5 minutes before serving. Tip: Garnish with chopped chives for a fresh contrast.

Kick back and enjoy the creamy texture and rich flavors of this casserole. Serve alongside a crisp green salad or as a hearty side to roasted meats for a complete meal.

Broccoli Rice and Cheese Stuffed Peppers

Gather around for a dish that combines comfort with a nutritious twist. These stuffed peppers are a game-changer for weeknight dinners.

Ingredients

– 4 large bell peppers, tops removed and seeds discarded
– 2 cups cooked broccoli rice
– 1 cup sharp cheddar cheese, grated
– 1/2 cup heavy cream
– 1/4 cup unsalted butter, melted
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the cooked broccoli rice, grated cheddar cheese, heavy cream, melted unsalted butter, garlic powder, and smoked paprika. Mix until well incorporated.
3. Season the mixture with salt to taste, ensuring the flavors are balanced.
4. Carefully stuff each bell pepper with the broccoli rice and cheese mixture, packing it tightly to prevent air pockets.
5. Place the stuffed peppers in a baking dish and cover with aluminum foil.
6. Bake in the preheated oven for 25 minutes, then remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the tops are golden brown.
7. Let the peppers rest for 5 minutes before serving to allow the flavors to meld.

Savor the creamy texture and rich flavor of these stuffed peppers, perfect with a side of crisp green salad. For an extra kick, drizzle with hot sauce before serving.

Creamy Broccoli Rice Cheese Soup

Broccoli transforms this creamy soup into a nutrient-packed comfort dish, perfect for chilly evenings or a quick lunch.

Ingredients

• 1 tbsp clarified butter
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 4 cups chicken stock, homemade preferred
• 2 cups broccoli florets, finely chopped
• 1 cup long-grain white rice, rinsed
• 1 cup heavy cream
• 1.5 cups sharp cheddar cheese, grated
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add diced yellow onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic, cook for 30 seconds until fragrant.
4. Pour in chicken stock, bring to a boil over high heat.
5. Add finely chopped broccoli florets and rinsed white rice, reduce heat to simmer.
6. Cover pot, simmer for 15 minutes until rice is tender.
7. Stir in heavy cream, bring to a gentle simmer.
8. Gradually add grated sharp cheddar cheese, stirring until fully melted.
9. Season with freshly ground black pepper and cayenne pepper.
10. Remove from heat, let stand for 5 minutes to thicken.

Only the creamy texture and sharp cheese flavor make this soup a standout. Serve with crusty bread or garnish with extra cheddar for added richness.

Broccoli Rice Cheese Balls

Now, let’s dive into making these crispy, cheesy delights that are perfect for any occasion.

Ingredients

• 2 cups finely chopped broccoli florets
• 1 cup cooked jasmine rice, cooled
• 1/2 cup grated sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine broccoli florets, jasmine rice, cheddar cheese, Parmesan cheese, panko breadcrumbs, egg, sea salt, black pepper, and garlic powder. Mix until well incorporated.
3. Form the mixture into 1-inch balls, pressing firmly to ensure they hold their shape. Tip: Wet your hands slightly to prevent sticking.
4. Place balls on the prepared baking sheet, spacing them 1 inch apart. Brush each ball lightly with clarified butter.
5. Bake for 20-25 minutes, or until golden brown and crispy on the outside. Tip: Rotate the baking sheet halfway through for even browning.
6. Let cool on the baking sheet for 5 minutes before serving. Tip: Serve with a side of marinara sauce for dipping.

Just out of the oven, these broccoli rice cheese balls offer a delightful contrast of crispy exterior and tender, cheesy interior. Perfect as a snack or appetizer, they’re also great paired with a fresh arugula salad for a light meal.

Garlic Parmesan Broccoli Rice Cheese Bake

A comforting dish that combines the earthy flavors of broccoli with the rich, cheesy goodness of Parmesan. Perfect for a weeknight dinner or a potluck side, this bake is a crowd-pleaser.

Ingredients

• 2 cups long-grain white rice, rinsed
• 4 cups chicken stock, homemade preferred
• 1 lb broccoli florets, blanched
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 1/2 cups grated Parmesan cheese, divided
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp unsalted butter, for greasing

Instructions

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with unsalted butter.
2. In a medium saucepan, combine rinsed long-grain white rice and homemade chicken stock. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 18 minutes, or until rice is tender and liquid is absorbed.
4. While rice cooks, blanch broccoli florets in boiling water for 2 minutes, then plunge into ice water to stop cooking. Drain well.
5. In a large bowl, mix cooked rice, blanched broccoli florets, minced garlic, heavy cream, 1 cup grated Parmesan cheese, kosher salt, and freshly ground black pepper until well combined.
6. Transfer mixture to the prepared baking dish. Sprinkle remaining 1/2 cup grated Parmesan cheese evenly over the top.
7. Bake in preheated oven for 25 minutes, or until top is golden and bubbly.
8. Let stand for 5 minutes before serving to allow flavors to meld.

Lusciously creamy with a crispy cheese topping, this bake offers a delightful contrast in textures. Serve alongside grilled chicken or as a standalone vegetarian main for a satisfying meal.

Broccoli Rice Cheese Quesadillas

Perfect for a quick lunch or a hearty snack, these Broccoli Rice Cheese Quesadillas combine crisp vegetables with gooey cheese in a crispy tortilla.

Ingredients

• 1 cup finely chopped broccoli florets
• 1 cup cooked white rice
• 1 cup shredded sharp cheddar cheese
• 4 large flour tortillas
• 2 tbsp unsalted butter, clarified
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt to taste

Instructions

1. Heat a large skillet over medium heat. Add 1 tbsp clarified butter.
2. Add chopped broccoli florets to the skillet. Sauté for 3 minutes until bright green.
3. Stir in cooked white rice, garlic powder, smoked paprika, and salt. Cook for 2 minutes. Remove from heat.
4. Lay out flour tortillas on a clean surface. Divide the broccoli-rice mixture evenly among them, spreading on one half.
5. Sprinkle shredded sharp cheddar cheese over the broccoli-rice mixture on each tortilla.
6. Fold the tortillas over the filling, pressing lightly.
7. Heat the remaining clarified butter in the skillet over medium heat. Cook each quesadilla for 2-3 minutes per side until golden brown and cheese is melted.
8. Transfer to a cutting board. Let rest for 1 minute before slicing.

Kick up the flavor by serving with a side of salsa verde or a dollop of sour cream. The quesadillas boast a satisfying crunch with a creamy, cheesy interior.

Spicy Broccoli Rice Cheese Dip

Unleash a bold twist on classic party fare with this Spicy Broccoli Rice Cheese Dip, blending heat, crunch, and creamy indulgence in every bite.

Ingredients

• 1 cup finely chopped broccoli florets
• 1 cup cooked jasmine rice
• 1 cup sharp cheddar cheese, grated
• 1/2 cup cream cheese, softened
• 1/4 cup sour cream
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/4 tsp smoked paprika
• Salt to taste

Instructions

1. Preheat oven to 375°F.
2. In a skillet over medium heat, melt unsalted butter with olive oil.
3. Add finely chopped broccoli florets, sauté until bright green and slightly tender, about 3 minutes.
4. Stir in garlic powder, cayenne pepper, and smoked paprika, cook for 1 minute to bloom spices.
5. Fold in cooked jasmine rice, ensuring grains are evenly coated with the spice mixture.
6. Remove skillet from heat, mix in sharp cheddar cheese, cream cheese, and sour cream until fully incorporated.
7. Transfer mixture to a baking dish, spread evenly.
8. Bake for 20 minutes, or until the top is golden and bubbly.
9. Let rest for 5 minutes before serving to allow flavors to meld.

Outrageously creamy with a kick, this dip pairs perfectly with crisp tortilla chips or sliced baguette. The broccoli adds a fresh crunch, balancing the rich, spicy cheese base.

Broccoli Rice Cheese Muffins

Kickstart your day with these savory Broccoli Rice Cheese Muffins, a perfect blend of nutrition and flavor. Ideal for on-the-go breakfasts or a quick snack.

Ingredients

• 1 cup finely chopped broccoli florets
• 1 cup cooked jasmine rice, cooled
• 1/2 cup sharp cheddar cheese, grated
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup whole milk
• 1 tbsp clarified butter, melted
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 375°F. Grease a 12-cup muffin tin with clarified butter.
2. In a large bowl, combine broccoli florets, jasmine rice, and cheddar cheese.
3. In a separate bowl, whisk together eggs, whole milk, melted clarified butter, sea salt, and black pepper.
4. Pour the wet ingredients over the broccoli-rice mixture. Stir until just combined.
5. Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted comes out clean.
7. Let cool in the tin for 5 minutes before transferring to a wire rack.

Rich in flavor, these muffins offer a delightful crunch from the broccoli and a creamy texture from the melted cheddar. Serve warm with a dollop of sour cream or alongside a fresh salad for a balanced meal.

Broccoli Rice Cheese Stuffed Chicken

Broccoli rice cheese stuffed chicken combines lean protein with creamy, cheesy goodness for a satisfying meal.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup broccoli rice
• 1/2 cup sharp cheddar cheese, grated
• 1/4 cup cream cheese, softened
• 1 tbsp clarified butter
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt, 1/2 tsp
• Black pepper, 1/4 tsp
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F.
2. In a bowl, mix broccoli rice, cheddar cheese, cream cheese, garlic powder, smoked paprika, salt, and black pepper.
3. Cut a pocket into each chicken breast, being careful not to cut through.
4. Stuff each pocket with the broccoli rice mixture, securing with toothpicks if necessary.
5. Heat olive oil and clarified butter in an oven-safe skillet over medium-high heat.
6. Sear chicken for 3 minutes per side until golden brown.
7. Transfer skillet to the oven. Bake for 20 minutes or until internal temperature reaches 165°F.
8. Rest chicken for 5 minutes before serving.

Delightfully juicy, the chicken offers a crisp exterior with a molten, cheesy center. Serve atop a bed of wild rice or alongside roasted vegetables for a complete meal.

Broccoli Rice Cheese Lasagna

Delightfully layered and packed with flavor, this Broccoli Rice Cheese Lasagna transforms classic comfort into a veggie-packed delight.

Ingredients

• 1 1/2 cups broccoli rice
• 12 lasagna noodles, oven-ready
• 2 cups whole milk ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp clarified butter
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp nutmeg, freshly grated
• 2 cups marinara sauce

Instructions

1. Preheat oven to 375°F.
2. In a skillet over medium heat, melt clarified butter. Add minced garlic, sauté until fragrant, about 30 seconds.
3. Add broccoli rice to the skillet, cook for 5 minutes until slightly softened. Tip: Do not overcook to maintain texture.
4. In a bowl, mix ricotta, beaten eggs, Parmesan, salt, pepper, and nutmeg until well combined.
5. Spread 1/2 cup marinara sauce at the bottom of a 9×13 inch baking dish.
6. Layer 4 lasagna noodles over the sauce, slightly overlapping.
7. Spread half of the ricotta mixture over the noodles, then half of the broccoli rice, and 1/2 cup mozzarella.
8. Repeat layers, ending with noodles. Top with remaining marinara and mozzarella. Tip: Cover edges with foil to prevent burning.
9. Bake for 25 minutes, then remove foil and bake for another 10 minutes until bubbly and golden. Tip: Let stand for 10 minutes before slicing.

Hearty and satisfying, the lasagna boasts a creamy interior with a crisp top layer. Serve with a side of garlic bread for a complete meal.

Broccoli Rice Cheese Pancakes

Whisk together a quick, nutritious meal with these Broccoli Rice Cheese Pancakes, perfect for a busy weeknight or a lazy weekend brunch.

Ingredients

• 1 cup finely chopped broccoli florets
• 1 cup cooked jasmine rice, cooled
• 1/2 cup sharp cheddar cheese, grated
• 1/4 cup Parmesan cheese, finely grated
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp extra-virgin olive oil

Instructions

1. In a large mixing bowl, combine the broccoli florets, jasmine rice, cheddar cheese, Parmesan cheese, eggs, sea salt, and black pepper. Mix until evenly incorporated.
2. Heat the clarified butter and olive oil in a non-stick skillet over medium heat (350°F) until shimmering.
3. Form the mixture into 4 equal-sized patties, about 1/2 inch thick. Carefully place them in the skillet.
4. Cook for 4-5 minutes on each side, or until golden brown and crispy. Flip only once to ensure even cooking.
5. Transfer the pancakes to a paper towel-lined plate to drain any excess oil. Serve immediately.

Delightfully crispy on the outside with a tender, cheesy interior, these pancakes pair wonderfully with a dollop of sour cream or a fresh arugula salad for a contrasting texture.

Broccoli Rice Cheese Stuffed Mushrooms

Broccoli rice cheese stuffed mushrooms are a savory, bite-sized delight perfect for any gathering. Bold flavors and a satisfying crunch make these a crowd-pleaser.

Ingredients

• 12 large cremini mushrooms, stems removed and reserved
• 1 cup finely chopped broccoli florets
• 1/2 cup cooked jasmine rice
• 1/4 cup grated sharp cheddar cheese
• 2 tbsp unsalted butter, melted
• 1 tbsp extra-virgin olive oil
• 1/2 tsp garlic powder
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Finely chop reserved mushroom stems. Heat olive oil in a skillet over medium heat. Add chopped stems, sauté until golden, about 3 minutes.
3. Add broccoli florets to the skillet. Cook until bright green and slightly tender, 2 minutes. Tip: Do not overcook to maintain crunch.
4. Transfer mixture to a bowl. Stir in jasmine rice, cheddar cheese, garlic powder, salt, and pepper. Mix until well combined.
5. Brush mushroom caps with melted butter. Place on the prepared baking sheet, cavity side up.
6. Spoon filling into each mushroom cap, pressing lightly to compact. Tip: Overfilling may cause spillage during baking.
7. Bake for 20 minutes, or until mushrooms are tender and filling is golden. Tip: For a crispier top, broil for the last 2 minutes.

Fluffy rice and melted cheese contrast beautifully with the earthy mushrooms. Serve warm, garnished with a sprinkle of fresh herbs for a vibrant touch.

Broccoli Rice Cheese Pie

Zesty and comforting, this dish combines the earthy tones of broccoli with the creamy richness of cheese, all nestled in a crispy rice crust. Perfect for a quick dinner or a brunch standout, it’s a versatile crowd-pleaser.

Ingredients

• 1 1/2 cups cooked jasmine rice, cooled
• 2 cups fresh broccoli florets, finely chopped
• 1 cup sharp cheddar cheese, grated
• 1/2 cup whole milk
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 375°F. Grease a 9-inch pie dish with clarified butter.
2. Press cooled jasmine rice evenly into the bottom and up the sides of the pie dish to form a crust. Bake for 15 minutes until slightly crispy.
3. While crust bakes, steam broccoli florets for 3 minutes until bright green but still firm. Drain well.
4. In a mixing bowl, combine steamed broccoli, grated cheddar cheese, whole milk, lightly beaten eggs, sea salt, and black pepper. Mix until well incorporated.
5. Pour the broccoli and cheese mixture over the pre-baked rice crust. Spread evenly.
6. Bake for 25 minutes at 375°F, or until the filling is set and the top is lightly golden.
7. Let the pie cool for 5 minutes before slicing. This resting period helps the filling set further.

Yielded is a pie with a contrasting texture: a crispy rice crust against a soft, cheesy filling. For an extra touch, serve with a dollop of sour cream or a side of spicy aioli.

Broccoli Rice Cheese Enchiladas

Make these Broccoli Rice Cheese Enchiladas for a comforting meal that’s packed with flavor and texture. Perfect for a weeknight dinner or a casual gathering.

Ingredients

• 2 cups cooked white rice, cooled
• 1 cup broccoli florets, finely chopped
• 1.5 cups sharp cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 8 corn tortillas
• 2 tbsp clarified butter
• 1 cup enchilada sauce
• 1/2 cup sour cream
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt, to taste

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix cooked rice, chopped broccoli, 1 cup cheddar cheese, and 1/2 cup Monterey Jack cheese.
3. Heat clarified butter in a skillet over medium heat. Soften tortillas one at a time, about 10 seconds per side. Tip: Keep them pliable but not crispy.
4. Fill each tortilla with 1/4 cup of the rice mixture. Roll tightly and place seam-side down in a baking dish.
5. Pour enchilada sauce evenly over the rolled tortillas. Sprinkle remaining cheeses on top.
6. Bake for 20 minutes, or until cheese is bubbly and slightly golden. Tip: Let sit for 5 minutes before serving for easier handling.
7. Dollop sour cream on top and sprinkle with cumin and smoked paprika before serving. Tip: For extra flavor, toast the spices lightly before sprinkling.

Outstandingly creamy and rich, these enchiladas offer a delightful crunch from the broccoli. Serve with a side of black beans or a crisp salad for a complete meal.

Broccoli Rice Cheese Sliders

Ready to elevate your snack game? These Broccoli Rice Cheese Sliders pack a punch of flavor and texture, perfect for any gathering.

Ingredients

• 1 cup finely chopped broccoli florets
• 2 cups cooked jasmine rice, cooled
• 1 cup sharp cheddar cheese, grated
• 1/4 cup clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 12 slider buns, lightly toasted

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine broccoli florets, jasmine rice, and sharp cheddar cheese. Mix until evenly distributed.
3. Add clarified butter, sea salt, and black pepper to the mixture. Stir to combine thoroughly.
4. Form the mixture into 12 equal-sized patties. Place on the prepared baking sheet.
5. Bake for 20 minutes, or until the edges are golden brown and crispy.
6. Remove from oven. Let cool for 5 minutes to set.
7. Place each patty between a lightly toasted slider bun. Serve immediately.

Melted cheese oozes with each bite, contrasting the crispy exterior. Serve with a side of spicy aioli for an extra kick.

Broccoli Rice Cheese Frittata

Broccoli rice cheese frittata brings a nutritious twist to your breakfast table, combining fluffy eggs with crisp vegetables for a satisfying meal.

Ingredients

• 1 cup broccoli rice
• 6 pasture-raised eggs, lightly beaten
• 1/2 cup sharp cheddar cheese, grated
• 1 tbsp clarified butter
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Preheat oven to 350°F.
2. In a 10-inch oven-safe skillet, heat clarified butter over medium heat until shimmering.
3. Add broccoli rice to the skillet, sautéing for 3 minutes until vibrant green and slightly softened.
4. Tip: For extra flavor, let the broccoli rice sit undisturbed for 1 minute to lightly caramelize.
5. Season with sea salt and freshly ground black pepper, stirring to combine.
6. Pour lightly beaten eggs evenly over the broccoli rice, tilting the skillet to distribute.
7. Tip: Allow the edges to set for 30 seconds before gently pushing them towards the center with a spatula, letting uncooked eggs flow underneath.
8. Sprinkle grated sharp cheddar cheese evenly over the top.
9. Transfer the skillet to the preheated oven, baking for 12 minutes until the eggs are set and the cheese is bubbly.
10. Tip: For a golden top, broil for the last 2 minutes, watching closely to prevent burning.
11. Remove from oven and let rest for 2 minutes before slicing.

The frittata emerges with a creamy interior and a crisp, cheesy crust. Serve warm with a dollop of sour cream or a side of avocado for added richness.

Broccoli Rice Cheese Gratin

Never underestimate the comfort of a well-made gratin. This Broccoli Rice Cheese Gratin combines simplicity with decadence for a satisfying dish.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 cups fresh broccoli florets, blanched
• 1.5 cups sharp cheddar cheese, grated
• 1 cup heavy cream
• 2 tbsp unsalted butter, melted
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg

Instructions

1. Preheat oven to 375°F. Grease a 9-inch baking dish with melted butter.
2. Spread rinsed rice evenly in the prepared baking dish.
3. Layer blanched broccoli florets over the rice.
4. In a bowl, mix heavy cream, sea salt, black pepper, and nutmeg. Pour over broccoli and rice.
5. Sprinkle grated cheddar cheese evenly on top.
6. Bake for 25 minutes, or until the cheese is bubbly and golden brown.
7. Let rest for 5 minutes before serving to allow the gratin to set.

What makes this gratin stand out is its creamy texture and the sharp contrast of the crispy cheese top. Serve it as a main with a side of crisp salad or as a hearty side to roasted meats.

Broccoli Rice Cheese Waffles

Make these Broccoli Rice Cheese Waffles for a crispy, savory twist on breakfast. Packed with nutrients and flavor, they’re a hit any time of day.

Ingredients

• 1 cup finely chopped broccoli florets
• 1 cup cooked jasmine rice, cooled
• 1/2 cup sharp cheddar cheese, grated
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup all-purpose flour
• 1 tbsp clarified butter, melted
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat your waffle iron to 375°F.
2. In a large bowl, combine the broccoli, rice, cheddar cheese, eggs, flour, clarified butter, sea salt, black pepper, and garlic powder. Mix until just combined.
3. Lightly grease the waffle iron with clarified butter.
4. Spoon 1/2 cup of the batter onto the center of the waffle iron. Close the lid and cook for 5-7 minutes, or until golden brown and crispy.
5. Tip: For extra crispiness, let the waffles sit in the iron for an additional minute after the timer goes off.
6. Tip: Ensure the broccoli is finely chopped to prevent the waffles from falling apart.
7. Tip: Serve immediately for the best texture, as they soften over time.
8. Repeat with the remaining batter.

Delightfully crispy on the outside with a tender, cheesy interior, these waffles are perfect with a dollop of sour cream or a drizzle of hot sauce.

Broccoli Rice Cheese Tacos

Let’s dive into making Broccoli Rice Cheese Tacos, a quick, nutritious twist on taco night that’s packed with flavor and texture.

Ingredients

• 2 cups broccoli florets, finely chopped to rice-like consistency
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup Monterey Jack cheese, freshly grated
• 1 tbsp clarified butter
• 1/2 tsp cumin, freshly ground
• 1/4 tsp smoked paprika
• 4 small corn tortillas
• 1 tbsp extra-virgin olive oil
• Sea salt, to season

Instructions

1. Preheat a non-stick skillet over medium heat (350°F). Add clarified butter.
2. Once the butter is shimmering, add the broccoli rice. Sauté for 3 minutes until bright green and slightly tender.
3. Sprinkle cumin and smoked paprika over the broccoli. Stir to combine. Cook for another 2 minutes. Tip: Toasting the spices enhances their flavor.
4. Remove the skillet from heat. Immediately fold in the cheddar and Monterey Jack cheeses until fully melted and cohesive. Tip: The residual heat is enough to melt the cheeses without overcooking the broccoli.
5. In a separate skillet, heat olive oil over medium-high heat (375°F). Warm each tortilla for 30 seconds per side until pliable and lightly charred.
6. Divide the broccoli-cheese mixture evenly among the tortillas. Fold gently. Tip: Letting the tacos sit for a minute before serving helps the flavors meld.

Here’s the result: crispy-edged tortillas hugging a creamy, spiced broccoli filling. Serve with a squeeze of lime for a bright contrast.

Broccoli Rice Cheese Burgers

Unbelievably easy and nutritious, these broccoli rice cheese burgers are a game-changer for quick, healthy meals. Packed with flavor and texture, they’re perfect for a weeknight dinner or meal prep.

Ingredients

– 2 cups finely chopped broccoli florets
– 1 cup cooked brown rice
– 1/2 cup shredded sharp cheddar cheese
– 1/4 cup grated Parmesan cheese
– 1 pasture-raised egg, lightly beaten
– 2 tbsp clarified butter
– 1/2 tsp sea salt
– 1/4 tsp freshly ground black pepper

Instructions

1. Preheat a non-stick skillet over medium heat and add 1 tbsp clarified butter.
2. In a large bowl, combine chopped broccoli, cooked brown rice, cheddar cheese, Parmesan cheese, beaten egg, sea salt, and black pepper.
3. Mix until all ingredients are evenly distributed and the mixture holds together when pressed.
4. Form the mixture into 4 equal-sized patties, about 1/2 inch thick.
5. Place patties in the preheated skillet and cook for 4-5 minutes on each side, or until golden brown and crispy.
6. Add remaining clarified butter to the skillet as needed to prevent sticking.
7. Serve hot, garnished with additional Parmesan cheese if desired.

Extra crispy on the outside and tender on the inside, these burgers offer a delightful contrast. Try serving them on a toasted whole grain bun with a smear of avocado for an extra layer of flavor.

Broccoli Rice Cheese Pizza

Unleash a twist on pizza night with this broccoli rice cheese pizza, blending wholesome ingredients for a guilt-free indulgence.

Ingredients

• 1 cup finely chopped broccoli florets
• 2 cups cooked jasmine rice, cooled
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup marinara sauce

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine broccoli, rice, mozzarella, Parmesan, egg, olive oil, salt, and pepper. Mix until well incorporated.
3. Press the mixture onto the prepared baking sheet into a 10-inch round, ensuring an even thickness. Tip: Use a spatula to smooth the edges for a crispier crust.
4. Bake for 20 minutes or until the edges are golden and the center is set.
5. Remove from oven. Spread marinara sauce evenly over the crust. Tip: Leave a 1/2-inch border for easier handling.
6. Top with additional mozzarella if desired. Bake for another 10 minutes or until the cheese is bubbly.
7. Let cool for 5 minutes before slicing. Tip: Use a pizza cutter for clean slices.

Notably, this pizza offers a crispy crust with a tender interior, packed with the earthy flavors of broccoli and the richness of cheese. Serve with a side of arugula salad dressed in lemon vinaigrette for a balanced meal.

Broccoli Rice Cheese Roll Ups

Whisk together a quick, nutritious meal with these Broccoli Rice Cheese Roll Ups, perfect for a busy weeknight or a healthy snack.

Ingredients

• 1 cup finely chopped broccoli florets
• 1 cup cooked jasmine rice
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup cream cheese, softened
• 1 tbsp clarified butter
• 1/2 tsp garlic powder
• 1/4 tsp sea salt
• 4 large whole wheat tortillas

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a mixing bowl, combine broccoli florets, jasmine rice, sharp cheddar cheese, cream cheese, clarified butter, garlic powder, and sea salt. Mix until evenly distributed.
3. Lay out tortillas on a clean surface. Divide the broccoli rice mixture evenly among them, spreading it in the center of each tortilla.
4. Roll each tortilla tightly around the filling, tucking in the ends as you go. Place seam-side down on the prepared baking sheet.
5. Bake for 15-20 minutes, or until the tortillas are golden and crispy. Tip: For extra crispiness, lightly brush the roll ups with clarified butter before baking.
6. Let cool for 5 minutes before slicing. Tip: Use a serrated knife for clean cuts.
7. Serve warm. Tip: Pair with a side of avocado crema for added creaminess.

Perfectly crispy on the outside with a creamy, cheesy filling, these roll ups offer a delightful contrast in textures. Try serving them with a spicy salsa for an extra kick.

Broccoli Rice Cheese Stir Fry

Now, let’s dive into a dish that’s as nutritious as it is delicious, combining simplicity with bold flavors.

Ingredients

• 1 cup basmati rice, rinsed until water runs clear
• 2 cups broccoli florets, blanched
• 1/2 cup sharp cheddar cheese, grated
• 2 tbsp clarified butter
• 1/4 cup onion, finely diced
• 1 garlic clove, minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 1/4 tsp red pepper flakes

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering.
2. Add diced onion and minced garlic to the skillet. Sauté until translucent, about 2 minutes.
3. Stir in the rinsed basmati rice, coating it evenly with the butter and aromatics.
4. Pour in 2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
5. Remove lid, fluff rice with a fork, and add blanched broccoli florets. Mix gently.
6. Sprinkle grated sharp cheddar cheese over the rice and broccoli. Cover for 2 minutes to allow cheese to melt.
7. Season with sea salt, freshly ground black pepper, and red pepper flakes. Stir to combine.
8. Remove from heat and let stand covered for 5 minutes before serving.

Yield a stir fry with a perfect balance of creamy cheese and crisp-tender broccoli. Serve atop a warm tortilla for an unconventional twist.

Broccoli Rice Cheese Salad

Broccoli rice cheese salad is a refreshing twist on traditional salads, combining crisp textures with creamy, cheesy goodness. Perfect for picnics or a quick lunch, it’s both nutritious and satisfying.

Ingredients

– 2 cups finely chopped broccoli florets
– 1 cup cooked jasmine rice, cooled
– 1/2 cup sharp cheddar cheese, grated
– 1/4 cup mayonnaise
– 1 tbsp Dijon mustard
– 1/2 tsp garlic powder
– 1/4 tsp smoked paprika
– Salt to taste

Instructions

1. In a large mixing bowl, combine the finely chopped broccoli florets and cooled jasmine rice.
2. Add the grated sharp cheddar cheese to the bowl, ensuring even distribution throughout the mixture.
3. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, garlic powder, and smoked paprika until smooth.
4. Pour the dressing over the broccoli and rice mixture, tossing gently to coat all ingredients evenly.
5. Season with salt to taste, mixing well to incorporate.
6. Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Creamy and crunchy, this broccoli rice cheese salad offers a delightful contrast of textures. Serve it as a standalone dish or alongside grilled meats for a complete meal.

Conclusion

Unbelievable as it may seem, these 24 broccoli, rice, and cheese recipes are just the beginning of your culinary adventure! Perfect for any occasion, they promise to delight your taste buds and impress your guests. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!