You know those nights when you need dinner to be easy, comforting, and secretly packed with veggies? That’s exactly why my Cheesy Broccoli & Rice Bake became my family’s weeknight hero. I first threw this together years ago when my picky nephew declared broccoli “the worst” – now he asks for seconds! The magic happens in one bowl and about 30 minutes flat. It’s creamy, cheesy, and has just enough crunch from the broccoli to make you feel virtuous. Trust me, this dish disappears faster than you can say “leftovers.”

Why You’ll Love This Cheesy Broccoli & Rice Bake

This dish has saved my dinnertime sanity more times than I can count, and here’s why it’ll become your go-to too:

Speedy prep: 10 minutes of tossing ingredients together, then the oven does the work while you set the table (or finally sit down for 5 minutes)
Creamy comfort: That perfect ooey-gooey cheese pull meets tender rice – it’s like a hug in baking dish form
Pickiest-eater approved: Even broccoli skeptics (looking at you, nephew Jake) come back for seconds when it’s this cheesy
Endlessly adaptable: Toss in leftover chicken, swap the cheese, go wild – it’s foolproof

Ingredients for Cheesy Broccoli & Rice Bake

Gather these simple ingredients – I bet most are already in your kitchen! The beauty of this dish is how basic components transform into pure comfort:

2 cups cooked rice (white, brown, or even cauliflower rice for low-carb)
2 cups chopped broccoli florets (fresh or frozen – no need to thaw if frozen!)
1 cup shredded cheddar cheese (please shred it fresh – the pre-shredded stuff doesn’t melt as dreamily)
1/2 cup milk (whole milk makes it richest, but any kind works)
1/4 cup sour cream (take it out of the fridge 10 minutes early so it blends smoothly)
1 tsp garlic powder (our flavor secret weapon)
1/2 tsp salt (add more to taste after baking if needed)
1/4 tsp black pepper (freshly cracked if you’re feeling fancy)

Ingredient Substitutions & Notes

This recipe is endlessly flexible – here are my favorite swaps:

Dairy-free? Use almond milk and vegan cheese (the meltable kind) with a dollop of cashew cream instead of sour cream
Protein boost: Stir in 1 cup diced cooked chicken or ham with the rice
Broccoli alternatives: Frozen works great (no thawing needed!), or try cauliflower for a different veggie twist

How to Make Cheesy Broccoli & Rice Bake

Okay, here’s the beautiful simplicity of this dish – it comes together almost as fast as takeout (but tastes so much better). Follow these easy steps:

Fire up your oven to 375°F (190°C). No waiting around – this baby heats up while you mix everything together.
Grab your biggest mixing bowl (I use the same one I make cookie dough in) and dump in the rice, broccoli, cheese, milk, sour cream, garlic powder, salt and pepper. Now get in there with a big spoon and mix it like you mean it – you want every grain of rice coated in that creamy, cheesy goodness.
Grease your baking dish with butter or nonstick spray (trust me, you’ll thank me during cleanup). Pour in your mixture and use the spoon to spread it evenly. Top with an extra handful of cheese if you’re feeling indulgent (I always am).
Bake for 20-25 minutes until the edges are golden and the center is bubbly like a cheesy volcano. That magical moment when you pull it out and the cheese strings stretch a foot long? That’s how you know it’s perfect.
Let it rest 5 minutes – the hardest part! This helps the cheese set so you get neat slices rather than a lava flow on your plate.

Tips for the Perfect Bake

Three little secrets I’ve learned after making this a hundred times:

Grease generously: Really get into the corners of that baking dish to prevent crispy casualties
Chop broccoli evenly: Smaller florets (about 1-inch) cook perfectly in the bake time
Resting is non-negotiable: Those 5 minutes let the flavors settle and prevent mouth burns!

Serving Suggestions for Cheesy Broccoli & Rice Bake

This dish shines bright on its own, but here’s how I love to round out the meal:

Protein power: Top with grilled chicken or serve alongside garlic butter shrimp for hungry appetites
Fresh contrast: A simple green salad with lemony dressing cuts through the richness perfectly
Bread bonus: Warm crusty bread for scooping up every last cheesy bite (my kids fight over the crispy edges!)

Pro tip: Leftovers make an amazing next-day lunch – just pack a fork!

Storage & Reheating

Here’s how to keep your cheesy broccoli & rice bake tasting amazing beyond the first serving (though let’s be real – leftovers rarely last long in my house!):

Fridge storage: Cover tightly with plastic wrap or transfer to an airtight container – it’ll stay fresh for up to 3 days
Reheating magic: Microwave single portions for 1-2 minutes, or revive that crispy top by reheating in a 350°F oven for 15 minutes
Freezer friend: Freeze cooled portions in freezer bags for up to 1 month – thaw overnight in the fridge before reheating

My secret? Adding a splash of milk when reheating brings back the creaminess perfectly!

Cheesy Broccoli & Rice Bake FAQs

After making this recipe more times than I can count, here are the questions I get asked most:

Can I use frozen broccoli? Absolutely! Frozen florets work great – no need to thaw them first. Just chop any big pieces before mixing into the bake. They’ll cook perfectly in the oven’s heat.
How do I make it gluten-free? You’re in luck! The recipe is naturally gluten-free if you use GF rice (like jasmine or basmati). Just double-check your cheese brand – some pre-shredded cheeses use wheat-based anti-caking agents.
Can I prep it ahead? Definitely! Assemble the whole dish (unbaked) up to a day in advance. Cover tightly and refrigerate, then add 5-10 minutes to the baking time since it’ll be cold from the fridge.

Bonus tip: The bake freezes beautifully for up to a month – perfect for emergency comfort food cravings!

Nutritional Information

Here’s the scoop on what’s in each comforting serving (but remember – estimates vary based on your exact ingredients):

Calories: 320 per 1-cup serving
Fat: 12g (7g saturated)
Protein: 12g – not bad for a veggie-packed dish!
Carbs: 40g with 3g fiber

My philosophy? The broccoli cancels out the cheese… at least that’s what I tell myself when going back for seconds!

Final Thoughts

Now you’ve got my secret weapon for easy, cheesy comfort food nights. Give this bake a try and let me know how your family likes it – I bet they’ll be begging for seconds just like mine! For more delicious recipes, check out our Pinterest board.

30-Minute Cheesy Broccoli & Rice Bake Your Family Will Devour

Author: LaraKitchn
Total Time: 35 mins
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A comforting and easy-to-make cheesy broccoli and rice bake that’s perfect for a quick dinner.

Ingredients

Scale

2 cups cooked rice
2 cups chopped broccoli florets
1 cup shredded cheddar cheese
1/2 cup milk
1/4 cup sour cream
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper

Instructions

Preheat your oven to 375°F (190°C).
In a large bowl, mix the cooked rice, broccoli, cheddar cheese, milk, sour cream, garlic powder, salt, and black pepper.
Transfer the mixture to a greased baking dish.
Bake for 20-25 minutes until the cheese is melted and bubbly.
Let it cool slightly before serving.