Total time: 45 minutes
Prep time: 15 minutes, Cook time: 30 minutes
Ingredients for 4 servings:
1 cup uncooked white rice
2 cups chopped broccoli florets
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup milk
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
2 cups shredded cheddar cheese
1/4 cup grated parmesan cheese
1/4 cup sour cream
1/2 cup cooked crumbled bacon (optional)
Cooking spray
Step 1/4
1 cup uncooked white rice - 2 cups chopped broccoli florets.
Cook rice according to package instructions. In the last 3 minutes of cooking, add broccoli. Remove from heat and set aside.
Step 2/4
1 tablespoon olive oil - 1 small onion, diced - 2 cloves garlic, minced.
In a skillet over medium heat, sauté onion and garlic in olive oil until translucent, about 4-5 minutes.
Step 3/4
1 cup milk - 2 tablespoons all-purpose flour - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 teaspoon paprika.
In a saucepan, whisk flour into milk over medium heat. Add salt, pepper, and paprika. Cook until thickened, about 4 minutes, stirring constantly.
Step 4/4
Rice and broccoli mixture - sautéed onion and garlic - milk sauce - 2 cups shredded cheddar cheese - 1/4 cup grated parmesan cheese - 1/4 cup sour cream - 1/2 cup cooked crumbled bacon.
Preheat oven to 375°F. In a large bowl, combine rice mixture, onion mix, sauce, cheddar, parmesan, sour cream, and bacon (if using). Mix well. Transfer to a greased baking dish. Bake for 20 minutes until hot and bubbly. Let rest 5 minutes before serving.