Let’s be honest—some nights call for a cozy, comforting meal that comes together in a flash. If you’re craving something creamy, cheesy, and utterly satisfying, you’re in the right place. We’ve gathered 18 delicious ways to transform Knorr Cheddar Broccoli Rice into easy, family-friendly dinners. Get ready to fall in love with these simple, flavorful dishes—your weeknight menu is about to get a whole lot tastier!
Garlic Parmesan Broccoli Rice Bake
Zesty garlic and nutty Parmesan transform humble broccoli rice into the ultimate comfort food bake that’s become my go-to weeknight dinner. I first made this when my garden produced a broccoli bonanza, and now it’s the dish my family requests most often. There’s something magical about how these simple ingredients come together in the oven.
Ingredients
– Broccoli rice – 4 cups
– Garlic – 4 cloves
– Parmesan cheese – 1 cup
– Heavy cream – ½ cup
– Butter – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F and grease an 8×8 inch baking dish with butter or cooking spray.
2. Mince 4 cloves of garlic finely using a garlic press or sharp knife for even distribution.
3. Grate 1 cup of Parmesan cheese using the fine side of your box grater for better melting.
4. In a large mixing bowl, combine 4 cups of broccoli rice, minced garlic, and ½ cup of heavy cream.
5. Stir in ¾ cup of the grated Parmesan cheese, reserving ¼ cup for the topping.
6. Add 2 tablespoons of melted butter, 1 teaspoon of salt, and ½ teaspoon of black pepper to the mixture.
7. Mix all ingredients thoroughly until the broccoli rice is evenly coated with the cream and cheese mixture.
8. Transfer the mixture to your prepared baking dish and spread it into an even layer using a spatula.
9. Sprinkle the remaining ¼ cup of Parmesan cheese evenly over the top of the bake.
10. Bake at 375°F for 25-30 minutes until the top is golden brown and the edges are bubbling.
11. Let the bake rest for 5 minutes before serving to allow the flavors to settle and the texture to firm up. Really, the golden-brown crust gives way to a creamy interior where the broccoli rice maintains just enough bite against the rich Parmesan. I love serving it alongside grilled chicken or scooping it straight from the dish for a satisfying vegetarian meal that never fails to impress.
Spicy Jalapeño Cheddar Broccoli Rice
Very rarely does a recipe come along that satisfies my craving for both comfort and spice, but this broccoli rice creation does exactly that. I first threw it together on a busy weeknight when my fridge was looking sparse, and now it’s become my go-to when I want something hearty without spending hours in the kitchen. There’s something magical about how the sharp cheddar melts into the spicy jalapeños that keeps me making this dish again and again.
Ingredients
Broccoli – 4 cups
Jalapeño – 2
Cheddar cheese – 1 ½ cups
White rice – 1 cup
Chicken broth – 2 cups
Heavy cream – ½ cup
Butter – 2 tbsp
Garlic powder – 1 tsp
Salt – 1 tsp
Instructions
1. Rinse 1 cup of white rice under cold water until the water runs clear.
2. Combine the rinsed rice and 2 cups of chicken broth in a medium saucepan.
3. Bring the mixture to a boil over high heat, then immediately reduce to low heat and cover.
4. Simmer the rice for 18 minutes, then remove from heat and let stand covered for 5 minutes.
5. While rice cooks, chop 4 cups of broccoli into small florets.
6. Dice 2 jalapeños, removing seeds for milder heat if desired.
7. Melt 2 tbsp of butter in a large skillet over medium heat.
8. Add the chopped broccoli and cook for 6-7 minutes until bright green and slightly tender.
9. Stir in the diced jalapeños and cook for 2 more minutes.
10. Sprinkle 1 tsp garlic powder and 1 tsp salt over the broccoli mixture.
11. Pour in ½ cup heavy cream and stir to combine.
12. Reduce heat to low and simmer the mixture for 3 minutes until slightly thickened.
13. Grate 1 ½ cups of cheddar cheese while the cream simmers.
14. Fluff the cooked rice with a fork and add it to the skillet.
15. Stir the rice into the broccoli mixture until fully incorporated.
16. Sprinkle the grated cheddar cheese evenly over the top.
17. Cover the skillet and let sit for 2-3 minutes until the cheese is fully melted.
18. Gently fold the melted cheese into the rice mixture until evenly distributed. Creamy with just the right amount of bite, this dish has become my favorite way to enjoy broccoli. The melted cheddar creates pockets of gooey goodness throughout, while the jalapeños provide a warm heat that builds with each bite. I love serving it alongside grilled chicken or stuffing it into tortillas for next-level burritos.
Broccoli Rice Stuffed Chicken Breast
Tired of the same old chicken dinners? I was too, until I discovered this brilliant way to stuff chicken breasts with broccoli rice. It’s become my go-to weeknight meal that feels fancy but comes together in under an hour, and my family actually asks for seconds of the veggies!
Ingredients
– Chicken breasts – 2 large
– Broccoli – 1 head
– Cream cheese – 4 oz
– Garlic – 2 cloves
– Olive oil – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Paprika – 1 tsp
Instructions
1. Preheat your oven to 375°F.
2. Cut broccoli florets from the stem and pulse in a food processor until rice-like texture forms.
3. Mince garlic cloves finely.
4. Heat olive oil in a skillet over medium heat for 1 minute.
5. Sauté broccoli rice and garlic for 4-5 minutes until bright green and slightly softened.
6. Transfer broccoli mixture to a bowl and let cool for 3 minutes.
7. Mix softened cream cheese into the cooled broccoli rice until fully combined.
8. Season mixture with ½ tsp salt, ¼ tsp black pepper, and ½ tsp paprika.
9. Pat chicken breasts dry with paper towels.
10. Use a sharp knife to cut a horizontal pocket through the thickest part of each breast, being careful not to cut all the way through.
11. Season inside pockets with remaining salt, pepper, and paprika.
12. Divide broccoli filling evenly between chicken pockets.
13. Secure openings with toothpicks to prevent filling from leaking.
14. Place stuffed chicken breasts in a baking dish.
15. Bake at 375°F for 25-30 minutes until internal temperature reaches 165°F.
16. Let chicken rest for 5 minutes before slicing.
Hearty and satisfying, the creamy broccoli rice stays wonderfully moist inside while the chicken develops a beautiful golden exterior. The garlic-infused filling pairs perfectly with the seasoned chicken, making this dish feel restaurant-worthy. Try serving it over quinoa with a squeeze of fresh lemon for a complete meal that’s both comforting and nutritious.
Creamy Broccoli Rice Soup
Last week, when the chilly autumn rain started tapping on my kitchen window, I found myself craving that perfect comfort food—something warm, creamy, and packed with veggies. That’s when I remembered this Creamy Broccoli Rice Soup, a recipe I’ve tweaked over the years to get just right, especially on those cozy, lazy afternoons when I want minimal effort but maximum flavor. It’s become my go-to for using up leftover rice and broccoli stems, and I love how it fills the house with a comforting aroma that even my picky eater can’t resist.
Ingredients
– Broccoli – 4 cups
– Cooked rice – 2 cups
– Onion – 1 medium
– Garlic – 2 cloves
– Vegetable broth – 4 cups
– Heavy cream – ½ cup
– Butter – 2 tbsp
– Salt – 1 tsp
– Black pepper – ¼ tsp
Instructions
1. Chop 1 medium onion into small, even pieces to ensure they cook uniformly without burning.
2. Mince 2 cloves of garlic finely to release their flavor more effectively during sautéing.
3. Heat 2 tbsp of butter in a large pot over medium heat until it melts and starts to bubble slightly.
4. Add the chopped onion to the pot and sauté for 5 minutes, stirring occasionally, until the onion turns translucent and soft.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
6. Pour in 4 cups of vegetable broth and bring the mixture to a boil over high heat, which should take about 3-4 minutes.
7. Add 4 cups of broccoli florets and stems (chopped small) to the boiling broth, then reduce the heat to medium-low and simmer for 8 minutes until the broccoli is tender but still bright green.
8. Stir in 2 cups of cooked rice and ½ cup of heavy cream, mixing gently to combine all ingredients evenly.
9. Season with 1 tsp of salt and ¼ tsp of black pepper, then simmer for another 2 minutes to allow the flavors to meld together.
10. Remove the pot from the heat and let the soup sit for 5 minutes to thicken slightly before serving. What I adore about this soup is its velvety texture that hugs each spoonful, with the broccoli adding a subtle crunch and the rice making it hearty enough for a full meal. For a fun twist, top it with a sprinkle of shredded cheddar or serve it alongside crusty bread for dipping—it’s the kind of bowl that warms you from the inside out on a brisk day.
Bacon Cheddar Broccoli Rice Skillet
Bacon cheddar broccoli rice skillet has become my go-to weeknight dinner when I want something comforting but don’t feel like spending hours in the kitchen. Between work deadlines and my kids’ soccer practices, this one-pan wonder saves my sanity more often than I’d like to admit.
Ingredients
Bacon – 6 slices
Long-grain white rice – 1 cup
Chicken broth – 2 cups
Broccoli florets – 2 cups
Shredded cheddar cheese – 1 cup
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Chop 6 slices of bacon into ½-inch pieces using kitchen shears for easier handling.
2. Cook bacon in a large skillet over medium heat for 8-10 minutes until crispy and browned.
3. Remove bacon from skillet with a slotted spoon, leaving 2 tablespoons of bacon drippings in the pan.
4. Add 1 cup of long-grain white rice to the hot bacon drippings and toast for 2 minutes, stirring constantly until grains turn lightly golden.
5. Pour in 2 cups of chicken broth and bring to a boil over high heat, which should take about 3-4 minutes.
6. Reduce heat to low, cover the skillet, and simmer for 15 minutes without lifting the lid to ensure proper steaming.
7. Chop 2 cups of broccoli florets into bite-sized pieces while the rice cooks.
8. After 15 minutes, arrange broccoli florets evenly over the rice in a single layer.
9. Cover and continue cooking for 8 more minutes until broccoli is tender-crisp and rice has absorbed all liquid.
10. Remove skillet from heat and let stand covered for 5 minutes to allow flavors to meld.
11. Fluff the rice and broccoli mixture with a fork, breaking up any clumps.
12. Stir in 1 cup of shredded cheddar cheese, ½ teaspoon salt, and ¼ teaspoon black pepper until cheese melts completely.
13. Fold in the reserved crispy bacon pieces, distributing them evenly throughout the skillet.
This skillet delivers the perfect textural contrast between the creamy cheese-coated rice, tender-crisp broccoli, and those irresistible bacon bits. The sharp cheddar plays beautifully against the smoky bacon, creating layers of flavor in every bite. Try serving it straight from the skillet with a sprinkle of extra cheese on top for that gorgeous melted finish everyone loves.
Broccoli Rice and Cheese Stuffed Peppers
My family used to turn up their noses at broccoli until I discovered this brilliant hack – stuffing it inside colorful bell peppers with rice and cheese transforms it into a dish everyone begs for. I first made these during a busy weeknight when I needed to use up leftover rice and some peppers that were starting to wrinkle, and now they’re in our regular rotation.
Ingredients
- Bell peppers – 4 large
- Broccoli – 2 cups chopped
- Cooked rice – 2 cups
- Cheddar cheese – 1 ½ cups shredded
- Olive oil – 2 tbsp
- Garlic powder – 1 tsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Cut the tops off the bell peppers and remove all seeds and membranes.
- Chop the broccoli into small, rice-sized pieces using a sharp knife.
- Heat olive oil in a large skillet over medium heat for 1 minute until shimmering.
- Add the chopped broccoli to the skillet and cook for 5-7 minutes, stirring occasionally, until bright green and slightly softened.
- Mix in the cooked rice, garlic powder, salt, and black pepper, stirring continuously for 2 minutes until well combined.
- Remove the skillet from heat and stir in 1 cup of shredded cheddar cheese until melted and evenly distributed.
- Stuff the pepper cavities generously with the broccoli-rice mixture, pressing down lightly to pack it in.
- Sprinkle the remaining ½ cup of cheddar cheese evenly over the top of each stuffed pepper.
- Bake for 25-30 minutes until the peppers are tender when pierced with a fork and the cheese is golden brown and bubbly.
- Let the peppers rest for 5 minutes before serving to allow the filling to set.
Keeping these peppers in your meal prep means you’ll always have a satisfying, colorful dinner ready to go. The tender-crisp peppers give way to a creamy, cheesy interior with just enough texture from the broccoli rice to make each bite interesting. Try serving them alongside a simple green salad or crumbling some tortilla chips over the top for extra crunch.
One-Pot Broccoli Rice with Sausage
Finally, after a long day of work, I found myself craving something comforting yet easy to clean up—enter this one-pot wonder that has become my go-to weeknight dinner. It’s the kind of meal that feels like a warm hug, with minimal fuss and maximum flavor, perfect for those evenings when even loading the dishwasher feels like a chore. I love how the broccoli and sausage mingle in one pot, creating a cozy, satisfying dish that always hits the spot.
Ingredients
– Olive oil – 1 tbsp
– Italian sausage – 1 lb
– Broccoli florets – 2 cups
– Long-grain white rice – 1 cup
– Chicken broth – 2 cups
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium-high heat for 1 minute.
2. Add 1 lb Italian sausage, breaking it into small pieces with a spoon, and cook for 5–7 minutes until browned and no longer pink.
3. Stir in 2 cups broccoli florets and cook for 3 minutes until they brighten in color and soften slightly.
4. Pour in 1 cup long-grain white rice and toast for 1 minute, stirring constantly to coat it in the oil and sausage drippings.
5. Add 2 cups chicken broth, ½ tsp salt, and ¼ tsp black pepper, then bring to a boil over high heat.
6. Reduce heat to low, cover the pot tightly, and simmer for 18 minutes without lifting the lid to ensure the rice cooks evenly.
7. Remove the pot from heat and let it sit, covered, for 5 minutes to allow the rice to absorb any remaining liquid and steam the broccoli fully.
8. Fluff the mixture gently with a fork to combine the ingredients without mashing the rice.
Savor the tender, fluffy rice mingled with savory sausage and vibrant broccoli—it’s a hearty, balanced meal that’s perfect on its own or topped with a sprinkle of Parmesan for extra richness. I often serve it straight from the pot for a rustic family-style dinner that always brings everyone to the table.
Broccoli Rice Alfredo Pasta
Keeping my family fed with something healthy yet satisfying is my constant kitchen challenge, especially on busy weeknights when everyone has different cravings. This broccoli rice Alfredo pasta was born from one of those “what’s in the fridge?” moments that turned into a regular request. I love how it sneaks in extra veggies without anyone noticing!
Ingredients
- Broccoli florets – 3 cups
- Uncooked pasta – 8 oz
- Heavy cream – 1 cup
- Butter – 2 tbsp
- Garlic – 2 cloves, minced
- Parmesan cheese – ½ cup, grated
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add broccoli florets to the boiling water and cook for exactly 3 minutes until bright green but still firm.
- Use a slotted spoon to immediately transfer broccoli to a food processor, keeping the water boiling for pasta.
- Pulse broccoli in the food processor for 15-20 seconds until it resembles rice-like crumbs, being careful not to over-process into mush.
- Add uncooked pasta to the same boiling water and cook according to package directions until al dente, about 8-10 minutes.
- While pasta cooks, melt butter in a large skillet over medium heat until foamy but not browned.
- Add minced garlic to the skillet and sauté for exactly 1 minute until fragrant but not burned.
- Pour heavy cream into the skillet and bring to a gentle simmer, stirring constantly with a whisk.
- Reduce heat to low and gradually whisk in grated Parmesan cheese until the sauce is smooth and thickened.
- Season the sauce with salt and black pepper, stirring to combine completely.
- Drain cooked pasta thoroughly, reserving ¼ cup of pasta water.
- Add drained pasta and broccoli rice to the Alfredo sauce in the skillet, tossing to coat evenly.
- If the sauce seems too thick, add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
Every bite delivers that classic creamy Alfredo comfort with the fresh, slightly crisp texture of broccoli rice that somehow makes you feel virtuous about indulging. Try topping it with extra Parmesan and red pepper flakes for a spicy kick, or serve it alongside grilled chicken for a complete meal that satisfies both the health-conscious and comfort food lovers in your life.
Broccoli Rice Mac and Cheese
Browsing through my grandma’s old recipe cards last weekend, I stumbled upon her classic mac and cheese recipe, which inspired me to create this healthier broccoli rice version that’s become my new weeknight favorite. Between my picky toddler and my own attempts to eat more veggies, this dish has saved dinner time more times than I can count.
Ingredients
Broccoli florets – 4 cups
Sharp cheddar cheese – 2 cups shredded
Heavy cream – 1 cup
Elbow macaroni – 8 oz
Butter – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
- Preheat your oven to 375°F.
- Bring a large pot of salted water to a rolling boil.
- Add 8 oz elbow macaroni to the boiling water and cook for exactly 8 minutes.
- While pasta cooks, chop 4 cups broccoli florets into rice-sized pieces using a food processor or sharp knife.
- Drain the cooked macaroni in a colander, but reserve ½ cup of the pasta water.
- Return the empty pot to medium heat and melt 2 tbsp butter.
- Add the chopped broccoli rice to the pot and sauté for 3 minutes until bright green and slightly softened.
- Pour in 1 cup heavy cream and bring to a gentle simmer.
- Gradually stir in 2 cups shredded sharp cheddar cheese until completely melted and smooth.
- Return the drained macaroni to the pot and toss to coat in the cheese sauce.
- If the sauce seems too thick, add the reserved pasta water 1 tbsp at a time until desired consistency is reached.
- Season with 1 tsp salt and ½ tsp black pepper, stirring to combine evenly.
- Transfer the mixture to a baking dish and bake at 375°F for 15 minutes until bubbly around the edges.
- Switch your oven to broil and cook for an additional 2-3 minutes until the top develops golden spots.
Really, the magic happens when that creamy cheese sauce clings to both the tender pasta and the tiny broccoli bits, creating this wonderful texture contrast in every bite. The sharp cheddar gives it that classic comfort food flavor while the broccoli rice adds just enough freshness to keep it from feeling too heavy. I love serving it straight from the oven with a sprinkle of extra black pepper, or sometimes I’ll top individual bowls with crispy breadcrumbs for added crunch.
Broccoli Rice Cheddar Muffins
Just last Tuesday, I found myself staring at leftover broccoli rice in my fridge, wondering how to transform it into something my kids would actually eat. These muffins were my happy accident—they’ve become our go-to snack for busy afternoons. I love how they sneak in veggies without a fuss, and the cheesy flavor keeps everyone coming back for more.
Ingredients
– Broccoli rice – 2 cups
– Cheddar cheese – 1 cup, shredded
– Eggs – 2
– All-purpose flour – ¾ cup
– Baking powder – 1 tsp
– Salt – ½ tsp
– Milk – ⅓ cup
– Olive oil – 2 tbsp
Instructions
1. Preheat your oven to 375°F and grease a 12-cup muffin tin thoroughly to prevent sticking.
2. In a large bowl, combine the broccoli rice, shredded cheddar cheese, flour, baking powder, and salt, mixing until evenly distributed.
3. In a separate bowl, whisk the eggs, milk, and olive oil together until fully blended.
4. Pour the wet ingredients into the dry ingredients and stir just until combined—overmixing can make the muffins dense.
5. Divide the batter evenly among the muffin cups, filling each about ¾ full to allow for rising.
6. Bake for 18–22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.
Zesty and satisfying, these muffins have a tender crumb with little bursts of cheesy goodness. I often split them warm and add a dab of butter, or pack them in lunchboxes for a savory treat that holds up beautifully.
Broccoli Rice and Ham Casserole
Whenever I have leftover ham from holiday dinners, this comforting casserole is my go-to solution for transforming those bits into something magical. I actually started making this version after my friend Sarah brought a similar dish to our neighborhood potluck, and now it’s become my family’s favorite weeknight comfort food that comes together in minutes.
Ingredients
Broccoli florets – 4 cups
Cooked ham – 2 cups, diced
Long grain white rice – 1 cup
Cream of mushroom soup – 2 cans (10.5 oz each)
Shredded cheddar cheese – 2 cups
Milk – 1 cup
Butter – 2 tbsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with butter or cooking spray.
2. Spread the broccoli florets evenly across the bottom of the prepared baking dish.
3. Sprinkle the diced ham evenly over the broccoli layer.
4. In a medium bowl, combine the uncooked rice, cream of mushroom soup, milk, and black pepper, stirring until fully incorporated.
5. Pour the rice mixture over the ham and broccoli layers, spreading it evenly with a spatula.
6. Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
7. Remove the casserole from oven and carefully remove the foil (watch for steam).
8. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
9. Return the uncovered casserole to the oven and bake for an additional 15 minutes, or until the cheese is completely melted and bubbly with golden brown spots.
10. Let the casserole rest on the counter for 10 minutes before serving to allow the rice to fully absorb any remaining liquid.
Knowing this casserole develops a wonderful creamy texture with the rice perfectly cooked through makes the wait worthwhile. The ham adds a salty richness that balances beautifully with the sharp cheddar, while the broccoli stays tender-crisp for a satisfying bite. I love serving scoops of this over toasted bread slices or alongside a simple green salad for a complete meal that always earns compliments.
Broccoli Rice Quesadillas
Unexpectedly, I discovered this brilliant way to use up leftover broccoli when my kids turned their noses up at steamed florets last Tuesday—now these quesadillas are our go-to quick dinner that everyone actually eats without complaint.
Ingredients
– Broccoli florets – 2 cups
– Shredded cheddar cheese – 1 cup
– Large flour tortillas – 4
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Chop 2 cups of broccoli florets into rice-sized pieces using a food processor or sharp knife. 2. Heat 1 tablespoon of olive oil in a large skillet over medium heat until it shimmers. 3. Add the broccoli rice to the skillet and cook for 4-5 minutes, stirring frequently, until it turns bright green and softens slightly. 4. Season the broccoli rice with ½ teaspoon salt and ¼ teaspoon black pepper, then transfer it to a bowl. 5. Wipe the skillet clean with a paper towel and return it to medium heat. 6. Place one flour tortilla in the dry skillet and sprinkle ¼ cup of shredded cheddar cheese evenly over half of the tortilla. 7. Spread ¼ of the cooked broccoli rice over the cheese layer. 8. Fold the empty half of the tortilla over the filling and press down gently with a spatula. 9. Cook for 2-3 minutes until the bottom is golden brown with crisp spots. 10. Flip the quesadilla carefully using the spatula and cook for another 2-3 minutes until the second side is equally golden and the cheese is fully melted. 11. Repeat steps 6-10 with the remaining tortillas, cheese, and broccoli rice. 12. Transfer each cooked quesadilla to a cutting board and let it rest for 1 minute before slicing into wedges. Deliciously crispy on the outside with a tender, cheesy broccoli filling, these quesadillas have that perfect contrast of textures that makes them irresistible. I love serving them with a quick squeeze of lime juice or dipping them in cool sour cream for that classic creamy-tangy combo that balances the earthy broccoli flavor.
Broccoli Rice Stuffed Mushrooms
Zesty flavors and satisfying textures come together in these broccoli rice stuffed mushrooms that have become my go-to appetizer for casual gatherings. I first experimented with this recipe when trying to use up leftover broccoli rice, and now it’s the dish everyone asks me to bring to potlucks. There’s something magical about how the earthy mushrooms pair with the vibrant broccoli filling that keeps people coming back for more.
Ingredients
Large portobello mushrooms – 8
Broccoli rice – 2 cups
Shredded cheddar cheese – ¾ cup
Olive oil – 2 tbsp
Garlic powder – 1 tsp
Salt – ½ tsp
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Remove the stems from 8 large portobello mushrooms and place them cap-side down on the prepared baking sheet.
3. Brush the mushroom caps with 2 tablespoons of olive oil using a pastry brush.
4. Bake the mushroom caps at 375°F for 10 minutes until they release some moisture and become slightly tender.
5. While mushrooms bake, combine 2 cups of broccoli rice, ¾ cup shredded cheddar cheese, 1 teaspoon garlic powder, and ½ teaspoon salt in a medium bowl.
6. Remove the mushrooms from the oven and carefully drain any accumulated liquid from the caps.
7. Spoon the broccoli rice mixture evenly into each mushroom cap, pressing down gently to pack the filling.
8. Return the stuffed mushrooms to the oven and bake at 375°F for 18-20 minutes until the cheese is melted and bubbly and the mushroom edges are golden brown.
9. Let the stuffed mushrooms rest for 5 minutes before serving to allow the filling to set.
Perfectly golden and wonderfully aromatic, these stuffed mushrooms offer a delightful contrast between the tender mushroom base and the slightly crisp broccoli rice topping. I love serving them alongside a simple arugula salad or as part of a larger appetizer spread where their vibrant green filling really stands out. The cheesy broccoli filling creates such a comforting texture that even mushroom skeptics in my family have been converted after trying these.
Broccoli Rice and Chicken Bake
Getting dinner on the table during busy weeknights used to stress me out until I discovered this broccoli rice and chicken bake—it’s become my go-to for a comforting, all-in-one meal that even my picky eaters devour. I love how the broccoli rice soaks up all the savory flavors while keeping things light, and it’s a lifesaver when I’m short on time but still want something wholesome. Honestly, this dish reminds me of those cozy evenings when the whole family gathers around the table without any fuss.
Ingredients
– Chicken breast – 1 lb
– Broccoli rice – 4 cups
– Shredded cheddar cheese – 1 cup
– Chicken broth – 1 cup
– Olive oil – 2 tbsp
– Garlic powder – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 375°F.
2. Dice 1 lb of chicken breast into 1-inch cubes.
3. Heat 2 tbsp of olive oil in a large oven-safe skillet over medium-high heat.
4. Add the diced chicken to the skillet and cook for 6–8 minutes, stirring occasionally, until the chicken is lightly browned and no longer pink inside.
5. Tip: Pat the chicken dry with paper towels before cooking to help it brown evenly.
6. Stir in 4 cups of broccoli rice, 1 cup of chicken broth, 1 tsp of garlic powder, ½ tsp of salt, and ¼ tsp of black pepper.
7. Bring the mixture to a simmer, then reduce the heat to low and cook for 5 minutes, stirring once, until the broccoli rice has softened slightly.
8. Sprinkle 1 cup of shredded cheddar cheese evenly over the top.
9. Tip: For extra crispy edges, press the cheese down gently with a spatula before baking.
10. Transfer the skillet to the preheated oven and bake for 15–18 minutes, until the cheese is fully melted and bubbly with golden spots.
11. Tip: Let the bake rest for 5 minutes after removing it from the oven—this helps the flavors meld and makes it easier to slice.
12. Remove the skillet from the oven using oven mitts. The broccoli rice turns tender but not mushy, with a savory, cheesy flavor that pairs perfectly with the juicy chicken. Serve it straight from the skillet for a rustic touch, or top with a sprinkle of fresh herbs for a bright finish—it’s hearty enough to stand alone but also great alongside a simple salad.
Broccoli Rice with Crispy Onion Topping
Just last Tuesday, I found myself staring at a head of broccoli that had seen better days—you know that moment when you’re trying to be healthy but your veggies are judging you from the fridge? That’s when this broccoli rice with crispy onion topping was born, and it’s become my go-to side dish ever since.
Ingredients
Broccoli – 1 large head
Yellow onion – 1 medium
Olive oil – 3 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Garlic powder – 1 tsp
Instructions
1. Cut the broccoli head into florets, discarding the tough stem.2. Pulse broccoli florets in a food processor for 15 seconds until they reach a rice-like consistency.3. Thinly slice the yellow onion into ¼-inch strips.4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.5. Add sliced onions to the hot skillet and cook for 8-10 minutes, stirring every 2 minutes until golden brown.6. Transfer crispy onions to a paper towel-lined plate using a slotted spoon.7. Reduce skillet heat to medium and add remaining 1 tablespoon of olive oil.8. Add broccoli rice to the skillet and cook for 5-7 minutes, stirring constantly until tender but still bright green.9. Sprinkle salt, black pepper, and garlic powder over the broccoli rice while stirring to distribute evenly.10. Cook for 1 more minute to allow flavors to meld.11. Transfer broccoli rice to a serving bowl and top with crispy onions. Here’s the magic: that crispy onion topping creates this wonderful textural contrast against the tender broccoli rice, while the garlic powder adds just enough savory depth without overwhelming the fresh vegetable flavor. I love serving this alongside grilled chicken or even stuffing it into bell peppers for a complete meal—it’s that versatile!
Broccoli Rice and Shrimp Stir-Fry
Recently, I found myself staring at a head of broccoli and some leftover rice, wondering how to turn these fridge staples into something exciting. That’s when this broccoli rice and shrimp stir-fry was born—it’s become my go-to weeknight dinner when I want something healthy but don’t feel like spending hours in the kitchen. Honestly, I make this at least twice a month because it comes together so quickly and my whole family actually eats their vegetables without complaint.
Ingredients
– Broccoli – 1 large head
– Cooked rice – 2 cups
– Shrimp – 1 lb
– Soy sauce – 3 tbsp
– Garlic – 3 cloves
– Olive oil – 2 tbsp
– Salt – ½ tsp
Instructions
1. Chop the broccoli into small, bite-sized florets, making sure they’re all roughly the same size for even cooking.
2. Mince the garlic cloves finely—I find using a garlic press saves time and ensures no large chunks remain.
3. Pat the shrimp completely dry with paper towels (this helps them get that nice sear instead of steaming).
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Add the shrimp in a single layer and cook for 2 minutes per side until they turn pink and opaque.
6. Remove the shrimp from the skillet and set aside on a plate.
7. Add the remaining 1 tablespoon of olive oil to the same skillet.
8. Add the broccoli florets and cook for 4 minutes, stirring occasionally, until they brighten in color.
9. Add the minced garlic and cook for 1 more minute until fragrant but not browned.
10. Add the cooked rice to the skillet, breaking up any clumps with your spoon.
11. Pour in the soy sauce and sprinkle the salt evenly over the mixture.
12. Stir everything together thoroughly and cook for 3 minutes until the rice is heated through.
13. Return the cooked shrimp to the skillet and toss gently to combine.
14. Cook for 1 final minute to reheat the shrimp.
Here’s what I love most about this dish—the broccoli stays slightly crisp against the tender shrimp and fluffy rice, while the soy sauce adds just enough salty depth without overpowering. Sometimes I’ll top it with a sprinkle of sesame seeds or serve it alongside some quick-pickled vegetables for extra crunch.
Broccoli Rice and Tuna Melt
My family used to turn up their noses at anything “healthy” until I discovered this magical broccoli rice trick that transforms ordinary tuna melt into something truly special. Most Tuesday nights find me whipping up this quick comfort food that even my picky eaters devour without complaint.
Ingredients
Broccoli – 4 cups
Canned tuna – 2 cans
Mayonnaise – ½ cup
Shredded cheddar cheese – 1 cup
Bread crumbs – ¼ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F.
2. Pulse the broccoli in a food processor until it reaches a rice-like consistency, being careful not to over-process into mush.
3. Place the broccoli rice in a microwave-safe bowl and microwave for 3 minutes to soften.
4. Drain both cans of tuna thoroughly using a fine mesh strainer to remove excess liquid.
5. Combine the drained tuna, softened broccoli rice, mayonnaise, ¾ cup of shredded cheddar cheese, bread crumbs, salt, and black pepper in a large mixing bowl.
6. Mix all ingredients until evenly distributed, using a folding motion to maintain the broccoli’s texture.
7. Transfer the mixture to a greased 9×9 inch baking dish, pressing it into an even layer.
8. Sprinkle the remaining ¼ cup of shredded cheddar cheese evenly over the top.
9. Bake at 375°F for 20 minutes until the cheese is golden and bubbly.
10. Let the dish rest for 5 minutes before serving to allow the flavors to meld.
Zesty and satisfying, this dish delivers a wonderful contrast between the crispy cheese topping and the tender broccoli-tuna base. The broccoli rice maintains just enough bite to feel substantial while absorbing all the creamy flavors beautifully. Try serving it scooped into lettuce cups for a low-carb twist or alongside a simple tomato soup for the ultimate comfort meal.
Summary
Mouthwatering and convenient, these 18 Knorr Cheddar Broccoli Rice recipes prove how a simple boxed mix can create delicious, family-friendly meals. We hope you’re inspired to try a few! Let us know your favorite in the comments, and don’t forget to share this roundup on Pinterest to help other home cooks discover these easy, cheesy delights. Happy cooking!
