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Homemade Cheddar Broccoli Rice-A-Roni

Course Main Course, Side Dish
Cuisine Southern, Vegetarian
Keyword Broccoli, Cheddar
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1 tbsp Butter
  • 1 tbsp Garlic Infused Olive Oil
  • 1 cup Instant White Rice
  • 1/2 cup Spaghetti Noodles Broken into small pieces
  • 2 cups Vegetable Broth
  • 1 cup Small Broccoli Florets Chopped in food processor
  • 1 cup Cheddar Cheese Shredded in food processor
  • 1/2 cup Parmesan Cheese Grated
  • Salt and Pepper to taste
  • 1/2 tsp Dried Parsley Optional
  • 1 pinch Paprika or Dry Mustard Powder Optional

Instructions

  1. In a large skillet or saucepan over medium heat, melt the butter. Add a tablespoon of garlic infused olive oil.

    Add the broken spaghetti pieces. Cook, stirring frequently, until lightly golden and toasted — about 3–4 minutes. This step gives that classic Rice-A-Roni flavor. Next add in the cup of instant rice and stir for another minute.

  2. Pour in the vegetable broth. Stir well. Cover and simmer for about 10 minutes.

  3. Stir in the chopped broccoli florets. Cover again and continue cooking for another 2-4 minutes, or until the rice and noodles are tender and most of the liquid is absorbed.

    If needed, add a splash more broth or water toward the end.

  4. Turn down the heat and stir in the shredded cheddar cheese and parmesan. Keep stirring until the cheese melts and everything is creamy and combined. Taste and add salt if needed.