Stephanie's Broccoli and Cheese Rice

The Wilklows and Cates vacationed in Breckenridge 2011

This is a terrific recipe when you want to add color and flavor to rice. I used to buy those boxes of rice, especially when on sale with all the flavors; broccoli-cheese, dirty rice, chicken-garlic flavored etc. But is it soooooo much tastier and VERY easy to create your own flavor. Although I liked in Mexico for 10 years and ALWAYS made long cooking rice. I am a real fan of Minute Rice! Confession! It's easy and NEVER under cooks which it a problem for me with the regular rice. I can also make it and then add it to my flavor ingredients.



Kaya posing for Grandma at Easter 2011



Stephanie's Broccoli and Cheese Rice:

2 tbsp olive oil

2 tbsp butter

4 finely diced shallots

2 broccoli crowns - cut the tops off only - quite small pieces

1 cup of mushrooms finely chopped

4 cups of vegetable or chicken broth OR 4 cups of water with 2 tbsp of vegetable broth or chicken broth

4 cups of Minute Rice

1/4 cup cream

2 cups shredded cheese - I use preshredded mixture of Cheddars or Mexican fair - whatever you like

In a pot big enough for 6 cups of liquid, add 2 tbsp olive oil and butter heat to medium high temperature. When ready add the shallots and turn down as to NOT BURN. Cook for about a minute and then add the broccoli tops and mushrooms. Saute for about 5 minutes on medium low heat to release the flavors. Add the 4 cups of broth and bring to a boil. Add the cream and cheese stir until dissolved and then add the Minute Rice. Cover and pull off the heat. Gentle fold every minute or so until the rice if fluffy and ready to serve.

IF you are a diehard fan of regular rice or brown rice, make the rice but substute the water for the broth. Make it and set aside. Follow the recipe above with the shallots, broccoli and mushrooms, add 1/2 cup cream and then bring to a gentle boil and then add the cheese. Once the cheese is creamy and melted, add the premade rice and gently fold.