Ingredients
Scale
- 4 cups chicken or vegetable broth
- 2 cups fresh broccoli florets (frozen can be used as well)
- 1 cup cooked rice (jasmine or basmati recommended)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 cups sharp cheddar cheese (shredded)
- 1 cup heavy cream
- 1 tablespoon olive oil
- Salt and pepper (to taste)
- paprika or cayenne pepper (for a kick)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until the onion is soft and translucent.
- Add the minced garlic and cook for another minute, stirring constantly to avoid burning.
- Pour in the broth and bring to a gentle simmer. Add in the broccoli florets and cook for about 8-10 minutes, until the broccoli is tender.
- Stir in the cooked rice and heavy cream, mixing well. Let it cook for another 5 minutes to heat through.
- Remove the pot from the heat and gradually stir in the shredded cheddar cheese until melted and creamy. Season with salt, pepper, and optional spices to taste.
- Serve hot, and enjoy the cheesy, comforting goodness!
- Prep Time: 15
- Cook Time: 20