Cheesy Broccoli & Rice Bake

Jeff and I, on our weekly trip to Pathmark, picked up and then discarded a pre-packaged Cheesy and Broccoli Rice.  The massive amounts of salt and the sundry unpronounceable ingredients all took away from the basic idea of the recipe. So we created this recipe.  American cheese, because it’s not very oily, jasmine rice because that’s what I have on hand, Mrs Dash seasoning because they make their seasonings sans salt.  Less than an hour from starting to eating, including cooking time.Ingredients

  • 2 oz butter
  • 2 tablespoons plain flour
  • 4 oz american cheese
  • 1 cup 1% organic milk
  • 1 tblspn Mrs Dash garlic and herb seasoning
  • 1/2 pound frozen broccoli, pulsed until chunky in the food processer
  • 1 cup jasmine rice, uncooked.


  1. Preheat oven to 350F/180C.
  2. Bring a pot of water to the boil, and cook the jasmine rice for 10-15 minutes – until to the tooth.
  3. While the rice is cooking, prepare the sauce. 
  4.  In a saucepan, melt the butter.  
  5. Add the flour and stir well until combined into a roux.  Lightly cook the roux until blonde, not browned.  
  6. Add the milk, bit by bit until sauce is thickened, but not lumpy.  
  7. Add the cheese – reserve a small handful for garnish – and stir through until melted.  
  8. Set aside in the saucepan.   
  9. When the rice is cooked, drain and put back into that saucepan.  
  10. Stir through the food processor chopped broccoli.   
  11. Then stir through the sauce mixture until all combined. 
  12. Pour into an oven proof dish (I use a standard pie dish) and smooth until even.   Sprinkle with reserved cheese.
  13. Bake for 25-30 minutes until hot and bubbling and the broccoli is done.       

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