Cheesy Rice Recipe: Creamy and Delicious

Introduction:

Enjoy a delightful and satisfying meal with our Cheesy Rice Recipe. This mouthwatering dish combines fluffy rice with a rich and creamy cheese sauce, creating a perfect balance of flavors. Whether you’re hosting a dinner party or looking for a comforting weeknight meal, this recipe is sure to impress.

Ingredients

1 1/2 cups short grain brown rice (or sprouted rice or other white rice)
2 cups finely chopped broccoli florets (OR 2 cups cauliflower “rice” OR 2 cups shredded carrots, OR 2 cups thawed frozen corn)
2 tablespoons butter
1/4 teaspoon salt
1/2 teaspoon garlic powder (optional)
1 cup shredded cheddar cheese

Instructions

Place 4 cups water in a large pot and bring to a simmer over medium heat. Add the rice and cook for about 20-25 minutes, or until tender.
Turn off the heat, cover, and let sit for 5 minutes.
Cheesy Rice with Broccoli
Place the broccoli in a steamer basket fit into a pot filled with 2 inches of water. Bring to a simmer, cover, and cook for 4-6 minutes or until florets are tender.
Stir the broccoli into the cooked rice with the butter, salt, garlic powder, and cheese. Serve warm.

Cheesy Rice with Cauliflower

Add the cauliflower “rice” to the pot with the rice. Cook the rice as directed on the package, adding 1 cup additional water, until tender.
Turn off the heat, cover, and let sit for 5 minutes. Stir in the butter, salt, garlic powder, and cheese. Serve warm.

Cheesy Rice with Carrots

Add the shredded carrots to the pot with the rice. Cook the rice as directed on the package, adding 1 cup additional water, until tender.
Turn off the heat, cover, and let sit for 5 minutes. Stir in the butter, salt, garlic powder, and cheese. Serve warm.

Cheesy Rice with Corn

Cook the rice as directed on the package or until tender. Turn off the heat, cover, and let sit for 5 minutes.
Stir in the corn, butter, salt, garlic powder, and cheese. Serve warm.

Notes

Store leftovers in the fridge for 3-5 days in an airtight container or in the freezer for up to 3 months. Thaw overnight in the fridge and serve warm.
To make a version of this idea without dairy, you can replace the butter with olive oil or coconut oil and use mashed avocado instead of the cheese to help the rice hold together.
When making the cauliflower one, I like to use white rice so the rice and the cauliflower blend together well.
You could also stir in chopped spinach to the cooked rice with the cheese to make a leafy greens version.
Use whichever rice you prefer, adjusting the cooking time according to the directions on the package.
Let the kids eat with a spoon or their hands.
Serve as a vegetarian main dish or with your favorite protein main.