20 Delicious Broccoli Rice Cheese Recipes Healthy

Are you ready to transform your mealtime with a twist that’s both nutritious and irresistibly cheesy? Our roundup of 20 Delicious Broccoli Rice Cheese Recipes is here to inspire your kitchen adventures! Perfect for busy weeknights or cozy weekends, these dishes blend comfort with health in every bite. Dive in and discover your next favorite meal that promises to delight your taste buds and nourish your body.

Cheesy Broccoli Rice Casserole

There’s something deeply comforting about a dish that wraps you in warmth, much like a quiet evening at home. Cheesy Broccoli Rice Casserole is that embrace on a plate, a simple yet satisfying meal that feels like a hug from the inside.

Ingredients

• For the casserole:
  • 2 cups cooked white rice
  • 2 cups fresh broccoli florets
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk
  • 1/4 cup sour cream
  • 1 tbsp butter
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the topping:
  • 1/2 cup breadcrumbs
  • 1 tbsp melted butter

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a casserole dish.
2. In a large bowl, combine the cooked rice, broccoli florets, cheddar cheese, milk, sour cream, butter, salt, and black pepper. Mix gently until all ingredients are evenly distributed.
3. Transfer the mixture to the prepared casserole dish, spreading it out evenly with a spatula.
4. In a small bowl, mix the breadcrumbs with the melted butter until the breadcrumbs are lightly coated. Sprinkle this mixture evenly over the top of the casserole.
5. Bake in the preheated oven for 25 minutes, or until the top is golden brown and the edges are bubbly.
6. Let the casserole sit for 5 minutes before serving to allow it to set slightly, making it easier to scoop.

Kindly savor the creamy texture of the rice, punctuated by the tender bites of broccoli, all under a golden, buttery crust. This casserole pairs wonderfully with a crisp green salad or can stand proudly on its own as a hearty main dish.

Broccoli Rice and Cheese Stuffed Peppers

Sometimes, the most comforting meals come from the simplest combinations, like the tender embrace of roasted peppers cradling a hearty filling of broccoli rice and melted cheese. It’s a dish that feels both nourishing and indulgent, a quiet celebration of flavors that come together in harmony.

Ingredients

• For the filling:
  • 2 cups broccoli rice
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
• For the peppers:
  • 4 large bell peppers, tops cut off and seeds removed
  • 1 tbsp olive oil
  • 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large bowl, combine the broccoli rice, cheddar cheese, sour cream, 1 tbsp olive oil, garlic powder, and 1/2 tsp salt. Mix until well combined.
3. Brush the outside of the bell peppers with 1 tbsp olive oil and sprinkle with 1/4 tsp salt.
4. Stuff each pepper with the broccoli rice and cheese mixture, pressing down gently to fill completely.
5. Place the stuffed peppers in the prepared baking dish and cover with aluminum foil.
6. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the filling is bubbly.
7. Let the peppers cool for 5 minutes before serving to allow the filling to set slightly.

Each bite offers a delightful contrast between the soft, yielding pepper and the creamy, cheesy filling, with the broccoli rice adding a satisfying texture. Enjoy these stuffed peppers as a standalone meal or pair them with a crisp salad for a more rounded dinner.

Healthy Broccoli Cheese Rice Bake

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that feels like a hug in a bowl. This Healthy Broccoli Cheese Rice Bake is just that—a tender, cheesy embrace that’s both nourishing and indulgent.

Ingredients

• For the rice:
  • 1 cup white rice
  • 2 cups water
• For the broccoli:
  • 2 cups broccoli florets
  • 1 tbsp olive oil
• For the cheese sauce:
  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a medium saucepan, combine 1 cup white rice and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on traps the steam, cooking the rice perfectly.
3. While the rice cooks, toss 2 cups broccoli florets with 1 tbsp olive oil on a baking sheet. Roast in the preheated oven for 15 minutes, or until slightly crispy. Tip: Roasting broccoli enhances its flavor, adding a delightful crunch.
4. In another saucepan, melt 1 tbsp butter over medium heat. Whisk in 1 tbsp all-purpose flour to form a roux, cooking for 1 minute until golden.
5. Gradually whisk in 1 cup milk, ensuring no lumps remain. Cook until the mixture thickens, about 3 minutes.
6. Remove from heat and stir in 1 cup shredded cheddar cheese, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Tip: Adding the cheese off the heat prevents it from becoming grainy.
7. In a large bowl, combine the cooked rice, roasted broccoli, and cheese sauce. Transfer to a baking dish.
8. Bake at 375°F (190°C) for 20 minutes, or until bubbly and golden on top.

Brimming with creamy cheese and tender broccoli, this bake offers a satisfying contrast of textures. Serve it alongside a crisp salad for a complete meal, or enjoy it as a hearty standalone dish.

Broccoli Rice Cheese Soup

Yesterday, as the rain gently tapped against my kitchen window, I found myself craving something warm, comforting, and subtly nourishing. That’s when the idea of Broccoli Rice Cheese Soup came to mind, a dish that feels like a hug in a bowl, blending the earthy tones of broccoli with the creamy richness of cheese.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
• For the broccoli and rice:
  • 2 cups broccoli florets, chopped
  • 1 cup cooked white rice
• For the cheese sauce:
  • 2 cups shredded cheddar cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 5 minutes.
3. Pour in 4 cups chicken broth and bring to a gentle boil, then reduce heat to simmer for 10 minutes.
4. Add 2 cups chopped broccoli florets and 1 cup cooked white rice to the pot, simmering for another 5 minutes until the broccoli is tender but still bright green.
5. Stir in 1 cup heavy cream, warming through without boiling to prevent curdling.
6. Gradually add 2 cups shredded cheddar cheese, stirring constantly until fully melted and smooth.
7. Season with 1/2 tsp salt and 1/4 tsp black pepper, adjusting as needed for your taste.

The soup should be luxuriously creamy, with the broccoli offering a slight crunch amidst the velvety cheese and rice. Serve it with a sprinkle of extra cheddar on top or a side of crusty bread for dipping, making each spoonful a delightful contrast of textures and flavors.

Broccoli Cheese Rice Balls

Cooking, much like life, is about finding comfort in the little things. Today, let’s embrace the simple joy of making Broccoli Cheese Rice Balls, a dish that’s as nourishing to the soul as it is to the body.

Ingredients

• For the rice mixture:
  • 2 cups cooked white rice, cooled
  • 1 cup finely chopped broccoli florets
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For coating:
  • 1/2 cup breadcrumbs
  • 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the cooled white rice, chopped broccoli, cheddar cheese, Parmesan cheese, beaten egg, salt, and black pepper. Mix gently until all ingredients are evenly distributed.
3. Using your hands, form the mixture into 1.5-inch balls, pressing firmly to ensure they hold their shape. Tip: If the mixture feels too wet, add a tablespoon of breadcrumbs to help bind it.
4. Roll each ball in breadcrumbs until fully coated, then place them on the prepared baking sheet.
5. Drizzle the olive oil over the rice balls, ensuring each one gets a light coating. This will help them crisp up in the oven.
6. Bake for 20-25 minutes, or until the rice balls are golden brown and crispy on the outside. Tip: Halfway through baking, gently turn the balls to ensure even browning.
7. Let the rice balls cool for 5 minutes before serving. Tip: They’re easier to handle once they’ve set slightly.

Mmm, these Broccoli Cheese Rice Balls are a delightful contrast of crispy exterior and soft, cheesy interior. Serve them with a side of marinara sauce for dipping, or pack them in a lunchbox for a satisfying snack on the go.

One Pot Broccoli Rice and Cheese

There’s something deeply comforting about a dish that comes together in just one pot, especially when it’s as wholesome and satisfying as broccoli rice and cheese. This recipe is a testament to the beauty of simplicity, blending tender broccoli, fluffy rice, and melty cheese into a cozy meal that feels like a hug.

Ingredients

• For the rice: 1 cup long-grain white rice, 2 cups water
• For the broccoli: 2 cups broccoli florets, chopped into small pieces
• For the cheese sauce: 1 tbsp butter, 1 tbsp all-purpose flour, 1 cup milk, 1 cup shredded cheddar cheese, 1/4 tsp salt, 1/4 tsp black pepper

Instructions

1. In a large pot, bring 2 cups of water to a boil over high heat. Add 1 cup of long-grain white rice, stir once, then reduce the heat to low. Cover and simmer for 18 minutes, or until the water is absorbed and the rice is tender.
2. While the rice cooks, steam 2 cups of broccoli florets for 5 minutes, or until bright green and tender-crisp. Tip: Steaming preserves more nutrients than boiling.
3. In the same pot used for the rice, melt 1 tbsp of butter over medium heat. Whisk in 1 tbsp of all-purpose flour to form a roux, cooking for 1 minute until golden.
4. Gradually whisk in 1 cup of milk, ensuring no lumps remain. Cook for 3-4 minutes, or until the sauce thickens slightly. Tip: Keep the heat medium to prevent the milk from scalding.
5. Remove the pot from heat and stir in 1 cup of shredded cheddar cheese until melted and smooth. Season with 1/4 tsp salt and 1/4 tsp black pepper.
6. Fold the cooked rice and steamed broccoli into the cheese sauce until evenly combined. Tip: For extra flavor, sprinkle a little more cheese on top before serving.

Unassuming yet utterly delicious, this one-pot wonder boasts a creamy texture with the slight crunch of broccoli, making it a versatile dish that can stand alone or accompany your favorite protein. Try serving it in a toasted bread bowl for an extra special touch.

Broccoli Rice Cheese Muffins

Yesterday, as the golden light of early summer streamed through my kitchen window, I found myself craving something both comforting and light. These broccoli rice cheese muffins emerged from that longing, a perfect blend of wholesome and indulgent.

Ingredients

• For the muffins:
  • 1 cup cooked rice, cooled
  • 1 cup finely chopped broccoli
  • 1/2 cup shredded cheddar cheese
  • 2 large eggs
  • 1/4 cup milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For greasing:
  • 1 tbsp butter, melted

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a muffin tin with the melted butter, ensuring each cup is evenly coated to prevent sticking.
2. In a large mixing bowl, combine the cooled rice, chopped broccoli, and shredded cheddar cheese, mixing gently to distribute the ingredients evenly.
3. In a separate bowl, whisk together the eggs, milk, salt, and black pepper until fully blended. Pour this mixture over the rice and broccoli, stirring until everything is well coated. Tip: Let the mixture sit for 5 minutes to allow the rice to absorb some of the liquid, resulting in a better texture.
4. Spoon the mixture into the prepared muffin tin, filling each cup about 3/4 full. Tip: Use an ice cream scoop for even distribution and cleaner edges.
5. Bake for 20-25 minutes, or until the muffins are golden brown on top and set in the middle. Tip: Insert a toothpick into the center of a muffin; if it comes out clean, they’re done.
6. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool slightly further.

Rich in flavor yet light in texture, these muffins offer a delightful contrast between the tender broccoli and the slight crunch of the golden edges. Serve them warm with a dollop of sour cream or alongside a crisp salad for a satisfying meal.

Broccoli Rice Cheese Skillet

Lately, I’ve found myself craving the comfort of simple, wholesome dishes that don’t require much fuss but still deliver on flavor and satisfaction. This broccoli rice cheese skillet is just that—a cozy, one-pan meal that’s as nourishing as it is delicious.

Ingredients

• For the skillet:
  • 1 tbsp olive oil
  • 1 cup finely chopped broccoli florets
  • 1 cup cooked white rice
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup milk
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add 1 cup finely chopped broccoli florets to the skillet, sautéing for 3-4 minutes until they begin to soften. Tip: For extra flavor, let the edges of the broccoli lightly brown.
3. Stir in 1 cup cooked white rice, mixing well to combine with the broccoli. Cook for 2 minutes to warm the rice through.
4. Pour in 1/4 cup milk, stirring gently to create a creamy base. Tip: Whole milk adds richness, but any milk will work.
5. Sprinkle 1/2 cup shredded cheddar cheese over the mixture, then cover the skillet with a lid. Let it sit for 2 minutes to melt the cheese. Tip: For a golden top, broil for an additional 1-2 minutes after melting.
6. Season with 1/4 tsp salt and 1/4 tsp black pepper, stirring once more before serving.

Just out of the skillet, this dish offers a delightful contrast of textures—the tender broccoli, fluffy rice, and gooey cheese meld together beautifully. Serve it straight from the pan for a rustic touch, or top with a sprinkle of red pepper flakes for a bit of heat.

Broccoli Rice Cheese Pie

Gently, as the morning light filters through the kitchen window, the thought of a warm, comforting dish comes to mind. A broccoli rice cheese pie, with its golden crust and creamy filling, seems like the perfect embrace on a quiet day.

Ingredients

• For the crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and diced
  • 4-6 tbsp ice water
• For the filling:
  • 2 cups cooked rice
  • 2 cups broccoli florets, steamed and chopped
  • 1 1/2 cups shredded cheddar cheese
  • 3 large eggs
  • 1 cup milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix the flour and salt for the crust. Add the butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: The dough should hold together when pressed but not be sticky.
4. Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges.
5. In a separate bowl, combine the cooked rice, broccoli, and 1 cup of cheddar cheese. Spread this mixture evenly over the crust.
6. In another bowl, whisk together the eggs, milk, salt, and pepper. Pour this over the rice and broccoli mixture.
7. Sprinkle the remaining 1/2 cup of cheddar cheese on top.
8. Bake for 35-40 minutes, or until the filling is set and the crust is golden brown. Tip: Check the pie at 30 minutes; if the crust is browning too quickly, cover the edges with foil.
9. Let the pie cool for 10 minutes before slicing. Tip: This resting time allows the filling to set properly, making it easier to slice.

Rich in flavor and texture, the broccoli rice cheese pie offers a delightful contrast between the crispy crust and the soft, cheesy filling. Serve it with a side of fresh salad for a light, balanced meal, or enjoy a slice on its own for a comforting snack.

Broccoli Rice Cheese Stuffed Chicken

Remembering the first time I tried this dish, it felt like uncovering a hidden gem in the world of comfort food. The combination of tender chicken, creamy cheese, and the slight crunch of broccoli rice creates a melody of textures and flavors that’s both comforting and sophisticated.

Ingredients

• For the stuffing:
  • 1 cup finely chopped broccoli
  • 1 cup cooked rice
  • 1/2 cup shredded cheddar cheese
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a medium bowl, mix together the chopped broccoli, cooked rice, cheddar cheese, 1 tbsp olive oil, salt, and black pepper until well combined. This will be your stuffing.
3. Carefully slice a pocket into each chicken breast, being mindful not to cut all the way through. A sharp knife works best here.
4. Divide the stuffing mixture evenly among the chicken breasts, pressing it gently into the pockets.
5. Season the outside of each chicken breast with salt, black pepper, and garlic powder for added flavor.
6. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and sear for 2-3 minutes on each side, or until golden brown.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Flavorful and satisfying, this dish offers a delightful contrast between the juicy chicken and the creamy, cheesy stuffing. Serve it alongside a crisp green salad or roasted vegetables for a complete meal that’s sure to impress.

Broccoli Rice Cheese Quiche

Comfort comes in many forms, and today, it arrives in the shape of a warm, inviting quiche, where the humble broccoli meets the creamy embrace of cheese and rice, all nestled in a flaky crust. This dish is a testament to the beauty of simple ingredients coming together to create something unexpectedly delightful.

Ingredients

• For the crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, chilled and diced
  • 4-6 tablespoons ice water
• For the filling:
  • 1 cup cooked rice
  • 2 cups broccoli florets, finely chopped
  • 1 cup shredded cheddar cheese
  • 3 large eggs
  • 1 cup whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the flour and salt for the crust. Add the chilled butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: The dough should hold together when pressed but not be sticky.
4. Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges as desired.
5. In a separate bowl, whisk together the eggs, milk, salt, and pepper for the filling.
6. Layer the cooked rice, chopped broccoli, and shredded cheese in the prepared crust. Pour the egg mixture over the top. Tip: Letting the quiche sit for a few minutes before baking allows the filling to settle.
7. Bake for 35-40 minutes, or until the center is set and the top is golden brown. Tip: Check for doneness by inserting a knife near the center; it should come out clean.

Momentarily, as you slice into the quiche, the crisp crust gives way to a tender, flavorful filling, where the broccoli adds a slight crunch amidst the creamy rice and cheese. Serve it with a light salad for a balanced meal, or enjoy a slice on its own for a comforting snack.

Broccoli Rice Cheese Fritters

Moments like these call for something simple yet satisfying, a dish that whispers comfort with every bite. Broccoli rice cheese fritters are just that—a humble blend of textures and flavors that come together in a golden, crispy embrace.

Ingredients

• For the fritters:
  • 2 cups finely chopped broccoli florets
  • 1 cup cooked rice
  • 1 cup shredded cheddar cheese
  • 2 large eggs
  • 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil, for frying

Instructions

1. In a large mixing bowl, combine the finely chopped broccoli florets, cooked rice, shredded cheddar cheese, eggs, all-purpose flour, salt, and black pepper. Mix until all ingredients are evenly distributed.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat (350°F) until shimmering but not smoking.
3. Using a 1/4 cup measure, scoop the mixture into the skillet, flattening slightly with the back of the measure to form fritters. Cook in batches to avoid overcrowding.
4. Fry the fritters for 3-4 minutes on each side, or until golden brown and crispy. Tip: Resist the urge to flip them too early; letting them develop a crust ensures they hold together.
5. Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a 200°F oven if frying in batches.
6. Serve the fritters hot, with a side of sour cream or your favorite dipping sauce. Tip: For an extra crunch, sprinkle with a little more shredded cheese right after frying.

The fritters emerge with a delightful contrast—crispy edges giving way to a tender, cheesy center. They’re perfect as a standalone snack or paired with a light salad for a fuller meal.

Broccoli Rice Cheese Gratin

Zestfully, let’s embrace the comfort of a dish that marries the simplicity of broccoli with the creamy indulgence of cheese gratin, a humble yet satisfying meal that whispers of home.

Ingredients

• For the rice:
  • 1 cup long-grain white rice
  • 2 cups water
• For the broccoli:
  • 2 cups broccoli florets
  • 1 tbsp olive oil
• For the cheese sauce:
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the topping:
  • 1/2 cup breadcrumbs
  • 1 tbsp melted butter

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of rice, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand for 5 minutes.
3. While the rice cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add 2 cups broccoli florets and sauté for 5 minutes until bright green and slightly tender.
4. In another saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour until smooth, cooking for 1 minute to remove the raw flour taste.
5. Gradually whisk in 1 cup milk, ensuring no lumps form. Cook until the sauce thickens, about 3 minutes.
6. Remove the sauce from heat and stir in 1 cup shredded cheddar cheese, 1/2 tsp salt, and 1/4 tsp black pepper until the cheese is fully melted.
7. Combine the cooked rice and sautéed broccoli in a baking dish. Pour the cheese sauce over the mixture, stirring gently to coat evenly.
8. In a small bowl, mix 1/2 cup breadcrumbs with 1 tbsp melted butter. Sprinkle this mixture over the top of the gratin.
9. Bake in the preheated oven for 20 minutes, or until the topping is golden brown and the gratin is bubbly.

Delightfully, the gratin emerges with a golden crust that gives way to a creamy, cheesy interior, punctuated by the fresh crunch of broccoli. Serve it alongside a crisp green salad for a contrast in textures, or enjoy it as a standalone comfort dish on a chilly evening.

Broccoli Rice Cheese Pancakes

Just like the quiet moments of the morning, this dish brings a comforting simplicity to the table, blending the earthy tones of broccoli with the creamy embrace of cheese, all held together in a tender, golden pancake.

Ingredients

• For the pancakes:
  • 2 cups finely chopped broccoli
  • 1 cup cooked rice
  • 1 cup shredded cheddar cheese
  • 2 large eggs
  • 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil

Instructions

1. In a large mixing bowl, combine the finely chopped broccoli, cooked rice, shredded cheddar cheese, eggs, all-purpose flour, salt, and black pepper. Mix until all ingredients are evenly distributed.
2. Heat olive oil in a large non-stick skillet over medium heat (350°F) until shimmering.
3. For each pancake, scoop 1/4 cup of the mixture into the skillet, flattening slightly with the back of the scoop. Cook in batches to avoid overcrowding.
4. Cook for 3-4 minutes on the first side, or until the edges are golden and crispy. Flip carefully and cook for another 3 minutes on the other side.
5. Transfer cooked pancakes to a paper towel-lined plate to drain any excess oil. Repeat with the remaining mixture.

Often, the simplest dishes speak the loudest. These pancakes offer a delightful crunch on the outside with a soft, cheesy interior, perfect for a lazy weekend brunch or a quick weeknight dinner. Serve them with a dollop of sour cream or a side of fresh avocado slices for an extra layer of flavor.

Broccoli Rice Cheese Wraps

Evenings like these call for something comforting yet simple, a dish that wraps you in warmth without demanding too much of your time or energy. Broccoli rice cheese wraps are just that—a tender embrace of flavors and textures, easy to make and even easier to love.

Ingredients

• For the filling:
  • 2 cups broccoli rice
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
• For the wraps:
  • 4 large flour tortillas
  • 1 tbsp butter, melted

Instructions

1. Preheat your oven to 350°F (175°C) to prepare for baking the wraps.
2. In a large bowl, mix the broccoli rice, shredded cheddar cheese, sour cream, olive oil, garlic powder, and salt until well combined. Tip: For an extra creamy texture, let the mixture sit for 5 minutes before assembling.
3. Lay out the flour tortillas on a clean surface. Divide the broccoli rice mixture evenly among them, spreading it in the center of each tortilla.
4. Fold the sides of the tortillas over the filling, then roll them up tightly from the bottom. Tip: Brushing the edges with a little water can help seal the wraps better.
5. Place the wraps seam-side down on a baking sheet. Brush the tops with melted butter for a golden finish. Tip: For extra crispiness, you can lightly spray the wraps with cooking spray before baking.
6. Bake in the preheated oven for 15-20 minutes, or until the wraps are golden and crispy.

Out of the oven, these wraps boast a delightful contrast between the crispy exterior and the soft, cheesy interior. Serve them with a side of salsa or avocado dip for an extra layer of flavor, or enjoy them as they are—a simple pleasure that feels like home.

Broccoli Rice Cheese Salad

Under the soft glow of the kitchen light, this Broccoli Rice Cheese Salad comes together like a quiet melody, blending crisp textures with creamy, comforting notes. It’s a dish that feels like a gentle embrace, perfect for those moments when you crave something both nourishing and nostalgic.

Ingredients

• For the salad:
  • 2 cups finely chopped broccoli florets
  • 1 cup cooked white rice, cooled
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup diced red onion
• For the dressing:
  • 1/4 cup mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine the finely chopped broccoli florets, cooled white rice, shredded cheddar cheese, and diced red onion.
2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth. Tip: For a lighter dressing, you can substitute half of the mayonnaise with Greek yogurt.
3. Pour the dressing over the salad ingredients and gently toss until everything is evenly coated. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.
4. Chill the salad in the refrigerator for at least 30 minutes to enhance its flavors and textures. Tip: For an extra crunch, sprinkle some toasted almonds or sunflower seeds on top before serving.

Zesty yet comforting, this salad offers a delightful contrast between the crunchy broccoli and the soft, creamy dressing. Serve it as a standalone lunch or as a vibrant side dish to grilled meats, and watch it become a new favorite.

Broccoli Rice Cheese Stir Fry

Gently, the morning light filters through the kitchen window, casting a soft glow on the counter where today’s culinary adventure begins. This dish, a comforting blend of crisp broccoli, fluffy rice, and melted cheese, is a testament to the beauty of simple ingredients coming together in harmony.

Ingredients

• For the stir fry:
  • 2 cups broccoli florets
  • 1 cup cooked white rice
  • 1 tbsp olive oil
• For the cheese sauce:
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup milk
  • 1 tbsp butter

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add broccoli florets to the skillet, stirring occasionally, for 5 minutes or until they turn bright green and slightly tender.
3. Tip: For extra crispiness, let the broccoli sit undisturbed for a minute before stirring.
4. Push the broccoli to one side of the skillet and add the cooked rice to the other side. Cook for 2 minutes, allowing the rice to warm and slightly crisp.
5. In a small saucepan, melt butter over low heat. Gradually whisk in milk and shredded cheddar cheese until the sauce is smooth and fully combined.
6. Tip: Keep the heat low to prevent the cheese sauce from separating.
7. Pour the cheese sauce over the broccoli and rice in the skillet. Gently stir to combine all ingredients evenly.
8. Cook for an additional 2 minutes, or until everything is heated through and the cheese sauce has thickened slightly.
9. Tip: If the sauce is too thick, add a teaspoon of milk at a time until desired consistency is reached.

Warm and inviting, this stir fry offers a delightful contrast of textures—crisp broccoli against the creamy cheese sauce and tender rice. Serve it straight from the skillet for a rustic touch, or garnish with a sprinkle of red pepper flakes for a hint of spice.

Broccoli Rice Cheese Dumplings

On a quiet evening, when the kitchen feels like a sanctuary, there’s something deeply comforting about crafting Broccoli Rice Cheese Dumplings. This dish, with its tender embrace of flavors, offers a moment of pause, a gentle reminder of the joy found in simple, homemade meals.

Ingredients

• For the dumplings:
  • 2 cups finely chopped broccoli
  • 1 cup cooked rice
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1 egg, beaten
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For cooking:
  • 2 tbsp olive oil
  • 1/4 cup water

Instructions

1. In a large mixing bowl, combine the finely chopped broccoli, cooked rice, cheddar cheese, Parmesan cheese, beaten egg, salt, and black pepper. Mix gently until all ingredients are evenly distributed.
2. Heat olive oil in a non-stick skillet over medium heat (350°F). Using a tablespoon, scoop the mixture and form into small dumplings, placing them directly into the skillet.
3. Cook the dumplings for 3-4 minutes on each side, or until golden brown. Tip: Resist the urge to move them too soon; letting them sit ensures a crispy exterior.
4. Add water to the skillet, cover immediately, and steam for 5 minutes. This step ensures the dumplings are cooked through and the cheese is perfectly melted.
5. Remove the lid and cook for an additional 2 minutes to evaporate any remaining water and crisp up the bottoms again.

Rich in flavor and with a delightful contrast between the crispy outside and soft, cheesy interior, these dumplings are a joy to serve. Consider pairing them with a light salad or a dollop of sour cream for an extra layer of indulgence.

Broccoli Rice Cheese Tacos

Yesterday, as the evening light faded, I found myself craving something both comforting and slightly adventurous. That’s when the idea of Broccoli Rice Cheese Tacos came to mind, a dish that promises the warmth of melted cheese and the fresh crunch of broccoli, all wrapped in a soft taco shell.

Ingredients

• For the filling:
  • 2 cups broccoli, finely chopped
  • 1 cup cooked rice
  • 1 cup shredded cheddar cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the tacos:
  • 8 small flour tortillas
  • 1 tbsp olive oil

Instructions

1. Preheat your oven to 350°F (175°C) to warm the tortillas later.
2. In a large bowl, mix the finely chopped broccoli, cooked rice, shredded cheddar cheese, salt, and black pepper until well combined.
3. Heat a large skillet over medium heat and add the olive oil. Tip: Ensure the skillet is properly heated to avoid sticking.
4. Add the broccoli-rice-cheese mixture to the skillet. Cook for 5-7 minutes, stirring occasionally, until the broccoli is slightly tender and the cheese is melted.
5. While the filling cooks, wrap the tortillas in aluminum foil and place them in the preheated oven for 5 minutes to warm. Tip: Warming tortillas makes them more pliable and prevents cracking.
6. Remove the tortillas from the oven. Spoon the filling evenly among the tortillas, then fold them into tacos. Tip: Don’t overfill the tacos to keep them easy to eat.
7. Serve immediately. The tacos are best enjoyed hot, with the cheese still gooey and the broccoli retaining a bit of crunch.

Often, the simplest dishes bring the most joy. These Broccoli Rice Cheese Tacos offer a delightful contrast of textures, from the soft tortillas to the crunchy broccoli, all bound together by the creamy melted cheese. Try serving them with a side of salsa or avocado slices for an extra layer of flavor.

Broccoli Rice Cheese Pizza

Kindly imagine a dish that marries the comfort of pizza with the wholesome goodness of broccoli and rice, a creation that feels both indulgent and nourishing. This Broccoli Rice Cheese Pizza is a testament to the beauty of simple ingredients coming together in unexpected ways.

Ingredients

• For the crust:
  • 2 cups cooked rice
  • 1 cup finely chopped broccoli
  • 1 egg
  • 1/2 cup shredded mozzarella cheese
  • 1/4 tsp salt
• For the topping:
  • 1/2 cup pizza sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the cooked rice, chopped broccoli, egg, 1/2 cup mozzarella cheese, and salt until well combined.
3. Press the mixture onto the prepared baking sheet into a 12-inch circle, ensuring an even thickness for uniform cooking.
4. Bake the crust for 20 minutes, or until it’s firm and lightly golden around the edges.
5. Remove the crust from the oven and spread the pizza sauce evenly over the top, leaving a small border for the crust.
6. Sprinkle the remaining 1 cup mozzarella cheese and the Parmesan cheese over the sauce.
7. Return the pizza to the oven and bake for an additional 10 minutes, or until the cheese is bubbly and slightly browned.
8. Let the pizza cool for 5 minutes before slicing to allow the cheese to set slightly.

Just out of the oven, this pizza offers a delightful contrast between the crispy edges and the soft, cheesy center. The broccoli adds a fresh, slightly earthy note that balances the richness of the cheeses. Serve it with a side of marinara sauce for dipping, or enjoy it as is for a satisfying meal that defies expectations.

Conclusion

We hope this roundup of 20 Delicious Broccoli Rice Cheese Recipes inspires your next healthy meal! Each dish offers a tasty way to enjoy wholesome ingredients. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for easy access. Happy cooking!