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15-Minute Cheesy Broccoli Rice Skillet

Okay, I have to admit it—this recipe has saved me on more than one busy weeknight! It’s the ultimate go-to for when you want something hearty, cheesy, and green without spending ages in the kitchen. The first time I threw this together, I was skeptical that it could taste so good with such a short cook time, but the melty cheese and tender broccoli mixed with fluffy rice completely won me over. Plus, it all cooks in one skillet, which means less cleanup and more time to relax. You’re going to love how creamy and comforting this dish feels, with just the right amount of fresh veggie crunch and cheesy goodness. Ready to whip up a bowl of cozy yumminess in under 20 minutes? Let’s dive in!

Quick Facts

Yield: Serves 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

For the Main Dish:

1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 cups broccoli florets (fresh or frozen)
1 cup long grain white rice
2 cups chicken or vegetable broth
1 cup shredded cheddar cheese
½ teaspoon salt
¼ teaspoon black pepper
Optional: pinch of red pepper flakes

How I Make It

Step 1:

Heat the olive oil in a large skillet over medium heat. Toss in the chopped onion and sauté until soft and translucent, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant—you’ll know because your kitchen smells amazing!

Step 2:

Add the broccoli florets to the skillet and cook for 2 minutes, stirring occasionally, just to brighten their green and start softening them up without turning them mushy.

Step 3:

Pour in the rice and stir it around with the veggies to coat the grains lightly in oil and flavor. This little step helps keep the rice from sticking and adds a nutty hint.

Step 4:

Now, pour in the broth, and sprinkle in salt, black pepper, and the optional red pepper flakes if you like a tiny kick. Give everything a good stir and bring it to a boil.

Step 5:

Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 10 minutes, or until the rice is tender and the liquid has absorbed. Resist the urge to peek too often—you want that steam to work its magic!

Step 6:

Take the skillet off the heat, sprinkle the shredded cheddar cheese evenly over the top, then cover again and let it sit for 2 minutes. The cheese will melt perfectly into a creamy blanket over the broccoli and rice. Give it a gentle stir and serve warm.

Variations & Tips

Swap cheddar for pepper jack for a spicy twist.
Use brown rice, but increase the simmer time by 10-15 minutes and add a bit more broth as needed.
Add cooked diced chicken or bacon for extra protein.
Mix in a tablespoon of cream cheese or a splash of milk at the end for a silkier finish.
If using frozen broccoli, add a minute or two to the cooking time but skip thawing first.
For extra flavor, toss in some lemon zest or fresh herbs like parsley before serving.

How I Like to Serve It

This cheesy broccoli rice skillet is my hands-down favorite for a quick weeknight dinner. It pairs beautifully with a crisp green salad or some roasted chicken on the side. When the weather’s chilly, it’s great comfort food all on its own, and in spring or summer, I love it alongside grilled shrimp or fresh tomatoes for a lighter vibe.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet or microwave with a splash of broth or water to restore moisture.
If you don’t have broth on hand, water works—just add a pinch more salt to boost flavor.

Closing: This skillet is one of those effortless dishes that never disappoint, perfect for busy nights when you want something cozy, cheesy, and totally satisfying without any fuss.