Creamy, CHEESY Broccoli Rice Recipe 

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.
Broccoli rice recipes I've tried in the past left me with overcooked broccoli and dried out rice.  I like my broccoli to have a bite and I want the rice to blend with the creamy cheese sauce that holds it all together.

Well, I was so impressed with the creaminess of the Smoked Gouda and Cheddar Mac with Spinach recipe, I thought I'd follow it again to make my own creamy, cheesy broccoli rice recipe. The results yielded a dish full of broccoli goodness and soul satisfying creaminess.

Precooking the long grain rice gave me control to have a moist, fluffy and flavorful rice.  Blanching the broccoli ensured I would have the right bite to my vegetable.  Then baking it off in the oven for 20 minutes brought all the ingredients together under a topping of sharp cheddar cheese.  Mmmmm...

HERE'S ALL IT TAKES

First, fill a large saucepan with water, set to boil over medium-high heat for blanching the broccoli.
Then, get the rice started.

• 1 cup long grain rice
• 1 1/2 tablespoons oil
• 2 garlic cloves, sliced thin
• 2 cups hot water

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.