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
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.
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!
- Gather ingredients. (photo 1)
- 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)
- Stir in the broccoli or other veggie, butter, salt, garlic powder and cheese. (photo 3)
- 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.
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
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
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!
Easy Cheesy Rice (with Veggies!)
Ingredients
- 1½ cups short grain brown rice (or sprouted rice or other white rice)
- 2 cups finely chopped cauliflower rice (OR broccoli florets, minced; shredded carrots; OR frozen corn)
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- ½ teaspoon garlic powder (optional)
- ¼ teaspoon salt
Instructions
- Place 5 cups water in a large pot and bring to a simmer over medium heat. Add the rice and cook for 20 minutes, or until mostly tender. (Partially cover the pot to allow some steam to escape. It's okay if there's some water still in the pot at the end of this step.)
- Add the vegetable of your choosing, cover, and cook for an additional 6 minutes or until everything is tender.
- (If the rice and veggies are not tender at the end of the cooking time, but the liquid is absorbed, add another ½-1 cup water and continue cooking.)
- Turn off the heat. Add the butter, salt, garlic powder, and cheese. Let sit for a few minutes so the flavors meld and 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. Or use nondairy cheese and vegan butter.
- To make this with another type of rice, cook the rice according to the package directions, adding 1 cup water. Proceed with Step 2 at the end of that cooking time.
- Serve as a vegetarian main dish or with your favorite protein main.
- Top your own serving with cracked black pepper, fried egg, hot sauce, chopped nuts, or any other garnish that sounds good to you.
Can you utilize broth versus water in this recipe?
Sure
My 2.5 year old loved it. She ate two bowls. I also enjoyed it with some baked chicken legs.
I food processed canned corn to keep safe for my new eater. She loved it and adults had with burrito bowls!
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.
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.
Oh great!
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!!
Hooray!
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!
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!
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.