Skillet Broccoli-Cheddar Rice

By Ali Slagle · cooking.nytimes.com

4 servings

40 min

A one-skillet rice dish with broccoli stems softened in butter, rice simmered with broccoli florets, then topped with melted sharp Cheddar under the broiler.

prepArrange a rack near the broiler and heat the broiler to high
30 g unsalted butter	Melt butter, cook onion, garlic & stem	Add rice & water, season with salt, bring to boil	Cover, simmer 10 min	Scatter florets on top, season with salt, cover & cook 8–10 min until rice tender & broccoli bright green	Rest covered 5 min, stir gently	Sprinkle with cheese, broil 2–4 min until melted & golden	Serve with hot sauce if desired
1 yellow onion, finely chopped
3 garlic cloves, thinly sliced
1 large head broccoli stem, coarsely chopped
200 g long-grain white rice
420 ml water
1 large head broccoli florets, cut into 1-inch pieces
Salt
115 g grated sharp Cheddar
Hot sauce, for serving (optional)

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