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cheesy rice 4 ways with veggies

Cheesy Rice, 5 Easy Ways

  • Author: Amy Palanjian
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: Serves 4-6 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Description

Choose one veggie to add to your rice according to what you have on hand or what your family likes best!


Ingredients

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

Instructions

  1. 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.
  2. To make Cheesy Rice with Broccoli, steam the broccoli in a separate pot and stir it into the rice with the butter, salt, garlic powder, and cheese. Serve warm.
  3. To make Cheesy Rice with Cauliflower, add it 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.
  4. To make Cheesy Rice with Carrots, add it 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.
  5. To make 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.

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