This Cheesy Rice recipe has four options to add in veggies and has been a staple of my youngest kiddo’s diet for the past year. It’s SO easy, versatile, and stores wonderfully in the fridge. And it’s downright delish!

cheesy rice with cauliflower

Cheesy Rice

I love this approach to Cheesy Rice because of the four flavor variations is easy for kids (and adults!) to eat, the veggies are soft, and there’s just enough cheese to help it be creamy—without going overboard in the richness department. It has a full cup less cheese than many other cheesy rice recipes (to cut down on the sodium a little), but is still so delicious!

What’s the best rice for Cheesy Rice?

I love them all! Actually, I love using a white rice for cauliflower Cheesy Rice since it blends right in, but I also love using brown rice or sprouted rice blends (Trader Joes’ has a good one) for the other versions. It really works well with any kind of rice, though you’ll get more fiber and B vitamins from the whole grain brown rice options.

TIP: You will need to adjust the amount of water used to cook the rice depending on the package directions and which vegetable you add, so keep that in mind as you get ready to make this recipe.

how to make cheesy rice with broccoli step by step

Ingredients in Cheesy Rice

To make any of these Cheesy Rice recipes you’ll need:

  • rice
  • butter
  • salt
  • garlic powder (optional)
  • shredded cheddar cheese
  • Broccoli florets, cauliflower crumbs (or florets), carrots, or sweet corn

TIP: You can also make the rice plain and skip the veggies.

How to Make Cheesy Rice Step-by-Step

Here’s a look at how to make Cheesy Rice with Broccoli, and then we’ll get into how to vary it to use other veggies!

  1. Gather ingredients. (photo 1)
  2. Place water in a large pot and bring to a simmer over medium heat. Add the rice and cook until tender. Turn off the heat, cover, and let sit for 5 minutes. Meanwhile, steam the broccoli. Drain well. (photo 2)
  3. Stir in the broccoli or other veggie, butter, salt, garlic powder and cheese. (photo 3)
  4. Serve warm. (photo 4)

Cheesy Rice with Broccoli

I’ve discovered that once you know the basics of how to make Cheesy Rice, you can vary it in all sorts of ways—adding in broccoli for a classic combo, or going with shredded carrots, corn, or even cauliflower crumbles. They’re all pleasantly mild to enjoy as a side dish or as a vegetarian main.

cauliflower crumbles in white bowl

Cheesy Rice with Cauliflower

To make Cheesy Rice with cauliflower, pick up a bag of cauliflower crumbs (or “rice”) or chop up cauliflower florets in the food processor to measure 2 cups. Add it to the pot with the rice, add one cup more water than the package says, and cook according to the package directions on the rice. I love making stovetop cheesy rice this way!

TIP: Frozen cauliflower rice works well here too.

cheesy rice with carrots in blue bowl with yellow spoon

Cheesy Rice with Carrots

You can do the same thing with carrots, cooking them right along with the rice. Add finely shredded or grated carrots it to the pot with the rice, add one cup more water than the package says, and cook according to the package directions on the rice.

cheesy rice with corn in pink bowl on pink striped tea towel

Cheesy Rice with Corn

You can also simply stir in thawed frozen sweet corn to the rice, seasonings, and cheese. My kids love this variation and I find that it makes an excellent base for Burrito Bowls!

What’s the best way to store leftover Cheesy Rice?

Simply store it in an airtight container in the fridge for 3-5 days. Or in a freezer safe container in the freezer for up to 3 months. Thaw overnight in the fridge and serve warm.

Is there anyway to make non-dairy Cheesy Rice?

While it won’t be exactly the same, 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.

Tips for Making the Best Cheesy Rice

  • Use whichever rice you prefer, adjusting the cooking time according to the directions on the package. I like jasmine or basmati white rice or short grain brown rice best.
  • Store leftovers in an airtight container for up to 5 days and warm to serve.
  • Let the kids eat with a spoon or their hands.
  • Serve as a vegetarian main dish or with your favorite protein main.

I’d love to hear your feedback if you try this recipe so please comment below!

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cheesy rice 4 ways with veggies

Easy Cheesy Rice (with Veggies!)

Choose one veggie to add from the flavor options below according to what you have on hand or what your family likes best.
4.99 from 57 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine American
Course Dinner
Calories 302kcal
Servings 6

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.

Video

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.

Nutrition

Calories: 302kcal, Carbohydrates: 41g, Protein: 9g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 30mg, Sodium: 259mg, Potassium: 252mg, Fiber: 3g, Sugar: 1g, Vitamin A: 494IU, Vitamin C: 27mg, Calcium: 168mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    I didn’t have sour cream so I added Ricotta and
    raw asparagus. It was so good. Rice was great and the asparagus was al dente.

  2. 5 stars
    My fussy eater initially turned her nose up at this, I encouraged her to just give it a try and she loved it! I used up left over broccoli, grated carrot and a tin of sweetcorn. Didn’t have garlic powder but it was lovely all the same.

  3. 5 stars
    I made the recipe using brown rice and cauliflower chopped in the food processor. It was absolutely delicious, and got my kids interested in brown rice. Love this recipe!!

  4. 5 stars
    Made this as a side to chicken fajitas tonight. Used corn and a can of black beans, also added 1/2 tsp onion and it was a big hit!

  5. 5 stars
    Delicious!
    Made with rice in Instant Pot.
    1 c. Organic brown basmati
    1 c. Water
    1 c. Shredded zucchini (1/2 of a zucchini)
    Cook on high pressure for 22 and then 10 minute slow release.

    Then I stirred in the other 1 c. Shredded zucchini, cheese, butter, salt and garlic powder. Great flavor!

  6. 5 stars
    My son loved this! I puréed my vegetables to make it less noticeable to my kids and they devoured it. I can’t wait to try more recipes.

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