Picture this: tender rice, vibrant broccoli florets, and lots of gooey, melted cheese all coming together in one skillet. This Cheesy Broccoli Rice Skillet is comfort food at its finest—the kind of meal that makes everyone at the table happy, from picky toddlers to discerning adults. It’s essentially a deconstructed broccoli cheese casserole meets fried rice, but easier, cheesier, and ready in about half an hour.
This isn’t just another side dish masquerading as dinner. This is a legitimate, satisfying one-pan meal that delivers on flavor, nutrition, and convenience. The rice cooks right in the skillet with the broccoli, absorbing all the savory flavors from the broth and seasonings. Then comes the magic moment when you stir in handfuls of cheese and watch it transform into a creamy, dreamy dinner that’ll have everyone scraping their plates clean. Whether you’re feeding hungry kids on a busy Tuesday or looking for an easy vegetarian option for Meatless Monday, this recipe has your back. Plus, with just one pan to wash, you might actually have time to relax after dinner!
History / Background
While the Cheesy Broccoli Rice Skillet as we know it today is a relatively modern American creation, its roots stretch back to several beloved culinary traditions. The combination of rice, vegetables, and cheese has been feeding families across different cultures for generations, each putting their own spin on this winning formula.
The most direct ancestor of this dish is probably the classic American broccoli rice casserole that gained popularity in the 1950s and 1960s. During this era, casseroles became the darling of American home cooking—they were economical, could feed a crowd, and often relied on convenient ingredients like canned soups and frozen vegetables. The original broccoli rice casserole typically featured white rice, frozen broccoli, cream of mushroom or cream of chicken soup, and lots of cheddar cheese, all baked together until bubbly and golden.
However, the concept of cooking rice with vegetables in a single pot has much older origins. In Spanish cuisine, there’s arroz con verduras (rice with vegetables). Asian cultures have been making fried rice with vegetables for thousands of years. Middle Eastern pilaf dishes have long combined rice with various vegetables and aromatics. What makes the American version unique is the generous addition of cheese—a decidedly Western touch that transforms a simple rice and vegetable dish into something indulgent and comforting.
The skillet version we’re making today represents a modern evolution of the casserole concept. As home cooks increasingly sought faster, simpler meals with less cleanup, the stovetop skillet method emerged as the perfect solution. Why heat up your oven and dirty a casserole dish when you can achieve the same comforting flavors in one pan on the stovetop? This streamlined approach reflects our contemporary desire for convenience without sacrificing the homestyle flavors we crave.
The dish also taps into America’s long-standing love affair with cheese. Americans consume about 40 pounds of cheese per person annually, and cheddar—the star of this dish—is the most popular variety. Broccoli, once considered exotic when it was introduced to America in the early 1900s, is now one of the most commonly consumed vegetables in the country. Together, broccoli and cheese have become an iconic pairing that shows up everywhere from casseroles to soups to stuffed potatoes.
Why You’ll Love This Recipe
This Cheesy Broccoli Rice Skillet hits all the right notes for busy families and home cooks who want maximum flavor with minimum effort. It’s the kind of recipe that solves the eternal “what’s for dinner?” question without requiring a grocery store run or hours in the kitchen.
Here’s why this recipe deserves a permanent spot in your rotation:
- Seriously simple – If you can boil water and stir, you can make this. No fancy techniques or complicated steps required
- One-pan wonder – Everything cooks in a single skillet, which means way less cleanup and more time for you
- Budget-friendly – Rice, broccoli, and cheese are all affordable staples that won’t break the bank
- Kid-approved – The cheesy goodness makes vegetables disappear from plates like magic
- Vegetarian-friendly – A satisfying meatless meal that doesn’t feel like you’re missing anything
- Naturally gluten-free – Perfect for anyone avoiding gluten (just check your broth label)
- Pantry-friendly – You probably have most of these ingredients already
- Customizable – Easy to add protein, swap cheeses, or sneak in extra veggies
- Ready in 30 minutes – From start to finish, dinner is on the table fast
- Great leftovers – Actually tastes even better the next day when the flavors meld
- Sneaky nutrition – Whole grain rice option available, plus broccoli is packed with vitamins and fiber
- Comfort food vibes – Warm, cheesy, and satisfying without being overly heavy
Ingredient Notes
Let’s break down what makes this skillet so delicious. Each ingredient plays an important role, and understanding them helps you make smart substitutions when needed.
Long-Grain White Rice: This is your foundation. Long-grain rice stays fluffy and separate when cooked, preventing mushiness. Jasmine or basmati work beautifully. Avoid instant rice—it turns to mush. For a healthier spin, use brown rice, but you’ll need to adjust cooking time and add more liquid (see notes below). The rice absorbs all the savory broth, making every bite flavorful.
Fresh Broccoli: Fresh is best here for texture and flavor. You’ll want about 3 cups of florets, which is roughly one large head of broccoli. Cut them into bite-sized pieces so they cook evenly. Frozen broccoli works in a pinch but can make the dish watery—if using frozen, thaw and drain it thoroughly first, and add it later in the cooking process.
Sharp Cheddar Cheese: This is where the magic happens. Sharp cheddar provides bold, tangy flavor that stands up to the other ingredients. Pre-shredded cheese is convenient but often contains anti-caking agents that prevent smooth melting. Block cheese that you shred yourself melts into creamy perfection. For extra indulgence, use extra-sharp cheddar or mix in some Gruyere or Monterey Jack.
Chicken or Vegetable Broth: This is what cooks your rice and infuses it with flavor. Low-sodium broth is best so you control the saltiness. Vegetable broth keeps things vegetarian, while chicken broth adds more depth. In a pinch, water with a bouillon cube works too.
Butter: Adds richness and helps toast the rice before cooking, which creates better texture and nutty flavor. Unsalted butter lets you control sodium levels. You can substitute olive oil for a lighter option or to make it dairy-free (though you’ll need to swap the cheese too).
Onion and Garlic: These aromatics build the flavor foundation. Yellow onion is standard, but white or sweet onions work fine. Fresh garlic is essential—jarred minced garlic just doesn’t provide the same aromatic punch. Don’t skip these; they transform the dish from bland to crave-worthy.
Cream Cheese: This is the secret weapon for ultimate creaminess. Regular cream cheese works perfectly, but you can use reduced-fat (Neufchatel) if you prefer. The cream cheese melts into the rice, creating a luscious, creamy texture that binds everything together. It’s what makes this taste like a casserole without using canned soup.
Milk: Adds extra creaminess and helps thin out the cream cheese so it incorporates smoothly. Whole milk is ideal, but 2% works fine. For a richer dish, use half-and-half. Non-dairy milk works if you’re making dairy-free modifications.
Seasonings: Salt, pepper, garlic powder, and onion powder create layers of savory flavor. Garlic powder and onion powder might seem redundant since we’re using fresh, but they add depth. A pinch of smoked paprika or Italian seasoning elevates things even more.
Equipment Needed
The beauty of this recipe is its simplicity—you don’t need a kitchen full of gadgets. Here’s what you’ll want:
- Large skillet or sauté pan with lid (12-inch is perfect) – This is your everything pot. Make sure it’s deep enough to hold rice and liquid comfortably. A lid is essential for steaming the rice properly. Cast iron works great and can go straight to the table.
- Wooden spoon or heat-resistant spatula – For stirring without scratching your pan
- Sharp knife and cutting board – For chopping broccoli, onion, and garlic
- Box grater or food processor – If you’re grating your own cheese (highly recommended)
- Measuring cups and spoons – For accurate ingredient amounts
- Liquid measuring cup – Essential for measuring broth accurately
- Large spoon or ladle – For serving
- Colander – For rinsing rice (optional but recommended)
That’s it! No oven, no multiple pots, no special equipment. Just basic kitchen tools that every home cook already has.
Print
Cheesy Broccoli Rice Skillet Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A creamy, cheesy one-pan dinner featuring tender rice, fresh broccoli, and loads of melted cheddar cheese. This easy vegetarian skillet meal is ready in 30 minutes and requires minimal cleanup, making it perfect for busy weeknights.
Ingredients
- 1 ½ cups long-grain white rice (uncooked)
- 3 cups broccoli florets (about 1 large head, cut into bite-sized pieces)
- 2 ½ cups chicken or vegetable broth (low-sodium)
- 2 cups sharp cheddar cheese, shredded (divided)
- 4 ounces cream cheese, softened and cubed
- ½ cup whole milk
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika (optional)
- Fresh parsley for garnish (optional)
Instructions
- Prep your ingredients: Dice your onion, mince the garlic, cut broccoli into small florets, shred your cheese (if using block cheese), and cube the cream cheese. Having everything ready makes cooking smooth and stress-free.
- Sauté the aromatics: Melt the butter in your large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent, stirring occasionally. Add the minced garlic and cook for another 30 seconds until fragrant. Don’t let the garlic burn!
- Toast the rice: Add the uncooked rice to the skillet with the onions and garlic. Stir to coat the rice in the butter and toast for about 2 minutes. You’ll know it’s ready when the rice becomes slightly translucent around the edges and smells nutty. This step adds amazing flavor and helps prevent mushy rice.
- Add liquids and seasonings: Pour in the chicken or vegetable broth. Add the garlic powder, onion powder, salt, pepper, and smoked paprika (if using). Stir everything together and bring to a boil over medium-high heat.
- Add the broccoli: Once boiling, nestle the broccoli florets into the rice mixture, distributing them evenly. Don’t stir them in completely—just press them down gently into the liquid.
- Simmer: Reduce heat to low, cover the skillet with your lid, and let it simmer for 15-17 minutes. Don’t peek! Lifting the lid releases steam and affects cooking time. The rice should absorb the liquid and become tender. If you’re using brown rice, this will take 40-45 minutes instead.
- Check for doneness: After 15-17 minutes, remove the lid and check that the rice is tender and the liquid is absorbed. If there’s still liquid and the rice is undercooked, cover and cook for 2-3 more minutes. If the rice is done but there’s excess liquid, cook uncovered for a minute or two.
- Make it creamy: Remove from heat. Add the cubed cream cheese and milk. Stir gently until the cream cheese melts and creates a creamy sauce throughout the rice. This takes about 1-2 minutes of stirring.
- Add the cheese: Stir in 1 ½ cups of the shredded cheddar cheese, reserving ½ cup for topping. Keep stirring until the cheese melts completely and everything is wonderfully creamy and combined.
- Top and melt: Sprinkle the remaining ½ cup of cheese over the top. Cover the skillet for 2-3 minutes to let the cheese melt into a gorgeous, gooey layer.
- Garnish and serve: Remove the lid, garnish with fresh parsley if desired, and serve immediately while hot and cheesy!
Notes
- For brown rice: Use 3 cups of broth instead of 2 ½ cups and increase cooking time to 40-45 minutes in step 6.
- Rice texture: If your rice is undercooked after the initial cooking time, add ¼ cup more broth, cover, and cook for another 5 minutes.
- Broccoli firmness: If you prefer very tender broccoli, add it 5 minutes into the rice cooking time. For crunchier broccoli, add it after 10 minutes.
- Cheese melting: Make sure to remove from heat before adding the cream cheese and cheddar. Cheese added to boiling liquid can become grainy.
- Thinning: If your skillet seems too thick, stir in a splash of milk or broth until you reach desired consistency.
- Dairy-free option: Use dairy-free butter, cream cheese (like Kite Hill), non-dairy milk, and dairy-free cheddar shreds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 445
- Sugar: 4g
- Sodium: 580mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 60mg
Nutrition information is approximate and will vary based on specific ingredients and brands used.
Tips & Variations
The basic recipe is fantastic, but here are some ways to make it your own or adapt it to what you have on hand:
Add Protein: Turn this into an even heartier meal by stirring in cooked, diced chicken, crispy bacon pieces, or cooked ground turkey when you add the cheese. Rotisserie chicken from the grocery store makes this super easy. For a vegetarian protein boost, add white beans or chickpeas.
Spice It Up: Love heat? Add ½ teaspoon of red pepper flakes when you sauté the garlic, stir in diced jalapeños with the onions, or mix in a few dashes of hot sauce at the end. Buffalo cheddar cheese takes this in a spicy, tangy direction.
Cheese Variations: Mix up your cheese game! Try Gruyere for something nutty and sophisticated, pepper jack for spice, or a Mexican cheese blend for Tex-Mex vibes. A mix of sharp cheddar and Parmesan adds wonderful depth.
Extra Veggies: Sneak in more nutrition by adding frozen peas, diced bell peppers, chopped spinach, or shredded carrots. Add quick-cooking veggies (spinach, peas) at the end, and slower-cooking ones (carrots, peppers) with the broccoli.
Cauliflower Version: Replace half or all of the broccoli with cauliflower florets for a different flavor profile. You can also use a broccoli-cauliflower mix.
Herby Fresh Flavor: Stir in fresh herbs at the end—chopped parsley, chives, dill, or basil all add brightness that balances the richness.
Whole Grain Option: Swap white rice for brown rice (adjust cooking time as noted), wild rice blend, or even quinoa for more fiber and nutrients.
Make It Lighter: Use reduced-fat cheese and cream cheese, substitute olive oil for butter, and use low-fat milk. It won’t be quite as indulgent but still delicious.
Crispy Topping: For texture contrast, top with crushed crackers, breadcrumbs, or fried onions during the last melting step.
Pro Chef Tips
Want to elevate this simple skillet to restaurant quality? Here are some professional techniques that make a real difference:
Toast your rice thoroughly: Don’t rush the toasting step in butter and aromatics. Those 2 minutes create a nutty depth that transforms the dish from good to exceptional. The rice should smell toasted and look slightly translucent at the edges.
Use the right rice-to-liquid ratio: The standard 1:1.5 ratio (rice to liquid) works perfectly here because the vegetables release moisture. Too much liquid makes it mushy; too little leaves it undercooked and crunchy.
Let the rice rest: After the rice is cooked but before adding cheese, let it sit covered off the heat for 5 minutes. This allows the rice to finish steaming and results in fluffier, more evenly cooked grains.
Room temperature cream cheese: Cold cream cheese won’t melt smoothly. Set it out while you prep, or microwave the cubes for 10 seconds to soften. This creates a luxuriously creamy texture without lumps.
Layer your seasonings: Season the onions, season the rice, taste and adjust at the end. Building flavor at each step creates complexity that tastes professional rather than one-dimensional.
Use a wide skillet: A wider pan means more surface area, which allows steam to escape properly and prevents soggy rice. A 12-inch skillet is ideal for this recipe.
Fresh garlic at the right time: Add garlic after the onions have softened and cook it for only 30 seconds. Garlic burns easily and turns bitter, but undercooked garlic is harsh. That 30-second sweet spot is perfect.
Grate your own cheese: Pre-shredded cheese is coated with cellulose to prevent clumping, which also prevents smooth melting. Block cheese you shred yourself melts into creamy perfection and actually tastes like cheese.
Control the heat: Medium to medium-low is your friend for rice cooking. Too high and the bottom burns before the top is done. Patience yields perfectly cooked rice.
The fluff technique: Before adding cream cheese, fluff the rice with a fork to separate the grains. This prevents clumping and helps the cheese distribute evenly.
Common Mistakes to Avoid
Even simple recipes can go sideways. Here’s what to watch out for:
Lifting the lid too often: Every time you peek while the rice is cooking, you release steam that’s essential for proper cooking. The rice needs that trapped heat and moisture. Wait the full cooking time before checking—trust the process!
Using the wrong rice: Instant rice turns to mush. Short-grain rice gets gummy. Stick with long-grain white rice (or adjust for brown rice) for the best texture. Each rice variety has different starch content and requires different handling.
Not cutting broccoli uniformly: Large chunks will be undercooked while small pieces turn to mush. Aim for bite-sized florets about 1-1.5 inches—they cook evenly and are easy to eat.
Adding cheese while still boiling: If the skillet is still bubbling vigorously when you add cheese, it can separate and become grainy instead of creamy. Always remove from heat first, or reduce to the lowest possible simmer.
Burning the garlic: This is the fastest way to ruin the dish. Burnt garlic tastes bitter and acrid, and that flavor spreads throughout. Add garlic after onions, use medium heat, and don’t walk away from the stove.
Skipping the rice toast: It might seem like an unnecessary step, but toasting rice in butter with aromatics creates foundational flavor and better texture. Those 2 minutes make the entire dish taste more complex.
Using watery frozen broccoli: If you’re using frozen broccoli, thaw it completely and squeeze out as much water as possible. Better yet, stick with fresh broccoli for this recipe—the texture is far superior.
Not tasting as you go: Broth brands vary in saltiness, cheese varies in sharpness, and everyone’s taste preferences differ. Always taste before serving and adjust seasoning. Sometimes you need a pinch more salt or a crack more pepper to make it perfect.
Storage & Meal Prep
Good news for leftovers lovers—this Cheesy Broccoli Rice Skillet stores beautifully and makes excellent meal prep!
Refrigerator Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually meld and deepen overnight, making day-two servings even more delicious. The rice will absorb more moisture as it sits, so it’ll be thicker when cold—perfectly normal.
Reheating Instructions: The stovetop method is best. Add your leftovers to a skillet with 2-3 tablespoons of milk or broth. Heat over medium-low, stirring frequently, until warmed through (about 5-7 minutes). The added liquid refreshes the creaminess. Microwave works too—heat in 1-minute intervals, stirring between, and add a splash of milk to prevent drying out. Cover with a damp paper towel to retain moisture.
Meal Prep Tips: This recipe is fantastic for weekly meal prep. Divide into individual portions in meal prep containers right after cooking. When you’re ready to eat, just reheat—dinner is done! The broccoli holds up well for several days, maintaining decent texture.
Portion Control: This recipe makes 6 generous servings, which is perfect for a family of 4 with leftovers, or 6 smaller portions for meal prep. Each serving is filling enough to be a complete meal.
Keeping It Fresh: The key to great leftovers is cooling the rice quickly to prevent bacteria growth. Spread it in a shallow container so it cools faster, then refrigerate within 2 hours of cooking.
Make-Ahead & Freezer Notes
Planning ahead? Here’s everything you need to know about prepping this recipe in advance:
Make-Ahead Prep: You can dice your onion, mince garlic, cut broccoli florets, and shred cheese up to 24 hours ahead. Store each in separate airtight containers in the fridge. This cuts your active cooking time down to about 20 minutes—just assembly and cooking.
Partial Make-Ahead: For maximum efficiency, cook the rice with broth and broccoli, then stop before adding the cream cheese and cheddar. Store in the fridge for up to 2 days. When ready to serve, reheat in a skillet with a splash of broth, then add the cream cheese, milk, and cheddar fresh. This gives you the best texture while still saving time.
Freezer-Friendly: Yes! This recipe freezes reasonably well, though the texture of the broccoli will soften upon thawing. Freeze in airtight containers or freezer bags for up to 3 months. Cool completely before freezing, and freeze in portion sizes you’ll actually use.
Freezing Tips: For best results, undercook the rice and broccoli by about 2 minutes before freezing—they’ll finish cooking when reheated. Press out as much air as possible from freezer bags to prevent freezer burn. Label with the date and reheating instructions.
Thawing and Reheating from Frozen: Thaw overnight in the refrigerator for best results. Reheat in a covered skillet over medium-low heat, adding ¼ cup of milk or broth to refresh the creaminess. Stir frequently and heat for 10-15 minutes until warmed through. You can also microwave from frozen—use 50% power and check every 2 minutes, stirring to ensure even heating.
Best Practices: If you know you’ll be freezing portions, slightly undercook the broccoli so it doesn’t become mushy when reheated. The rice and cheese hold up great, but vegetables can get soft. Despite this minor texture change, the flavor remains excellent.
Serving Suggestions
While this Cheesy Broccoli Rice Skillet is hearty enough to stand alone as a complete vegetarian meal, pairing it with the right sides can create a more well-rounded dinner experience:
Protein Additions: If serving to meat-eaters who want something heartier, pair with grilled chicken breast, baked salmon, pork chops, or even meatloaf. The cheesy rice acts as the perfect side that’s substantial enough to satisfy.
Fresh Salads: Balance the richness with something bright and crisp. A simple garden salad with vinaigrette, tangy coleslaw, cucumber tomato salad, or even an arugula salad with lemon dressing provides refreshing contrast.
Breads: Garlic bread or dinner rolls are perfect for soaking up every last bit of that cheesy goodness. Cornbread adds a southern touch, while crusty French bread keeps things simple and delicious.
Roasted Vegetables: While the skillet already contains broccoli, additional roasted veggies like carrots, Brussels sprouts, or asparagus add color and variety to your plate.
Simple Soups: Start with a light soup like tomato soup or butternut squash soup for a cozy, complete meal that feels special without much effort.
Beverages: Keep drinks simple—iced tea, lemonade, or sparkling water with lemon all work beautifully. For adults, a crisp white wine like Sauvignon Blanc or a light beer complements the cheesy richness nicely.
For Kids: Serve with carrot sticks, apple slices, or cucumber rounds for crunch and color. Kids love having options, and the raw veggies provide freshness.
Casual Weeknight: Keep it simple with just a side salad and call it dinner. Sometimes simplicity is perfect.
Sunday Dinner: Make it more special by serving alongside roasted chicken, dinner rolls, and a Caesar salad for a complete family meal that looks impressive but wasn’t stressful to prepare.
FAQs Section
Can I use brown rice instead of white rice?
Absolutely! Brown rice works beautifully and adds more fiber and nutrients. However, you’ll need to make adjustments: use 3 cups of broth instead of 2 ½ cups, and increase the covered cooking time to 40-45 minutes. Brown rice needs more liquid and time to become tender. Check for doneness and add more liquid if needed.
Can I make this in a rice cooker?
Yes, with modifications. Sauté your onion, garlic, and broccoli separately in a skillet, then transfer to the rice cooker with uncooked rice and broth. Cook on the regular rice setting. Once done, stir in the butter, cream cheese, milk, and cheddar. It works, but you lose some of the one-pan convenience.
My rice is undercooked but all the liquid is gone—help!
No problem! Add ¼ cup of broth or water, cover, and cook for another 5 minutes. Check again and repeat if needed. This happens sometimes depending on your stove’s heat level and the age of your rice (older rice absorbs liquid differently).
Can I use frozen broccoli instead of fresh?
You can, but fresh is better for texture. If using frozen, thaw completely and drain extremely well—squeeze out excess water with paper towels. Add frozen broccoli about 5 minutes later than you would fresh, as it’s partially cooked and can turn mushy easily.
Is there a dairy-free version of this recipe?
Yes! Use dairy-free butter (or olive oil), dairy-free cream cheese (Kite Hill or Tofutti work well), unsweetened non-dairy milk, and dairy-free cheddar shreds. The texture won’t be identical, but it’s still creamy and delicious. Nutritional yeast adds extra cheesy flavor.
How do I prevent the rice from sticking to the pan?
Make sure you’re using enough butter or oil at the beginning, toast the rice before adding liquid, use medium-low heat for simmering (not high), and don’t over-stir once the liquid is added. A heavy-bottomed skillet helps distribute heat evenly and prevents hot spots that cause sticking.
Can I add meat to this recipe?
Absolutely! Cooked, diced chicken breast, crumbled cooked bacon, browned ground beef, or diced ham all work wonderfully. Add cooked meat when you stir in the cheese at the end, so it heats through. For raw meat, cook it first in the skillet before you start the recipe, then remove and set aside to add back at the end.
Conclusion
And there you have it—your new secret weapon for stress-free weeknight dinners! This Cheesy Broccoli Rice Skillet proves that comfort food doesn’t have to be complicated or time-consuming. With just one pan, about 30 minutes, and ingredients you probably already have in your kitchen, you can create a meal that’s satisfying, delicious, and genuinely makes everyone happy.
The beauty of this recipe lies in its versatility. Make it as written for a classic, comforting dinner, or customize it with your favorite add-ins and variations. Throw in some chicken for the meat-eaters, spice it up for adventure-seekers, or keep it simple and pure for the traditionalists. However you make it, you’re guaranteed a warm, cheesy, veggie-packed meal that tastes like you put in way more effort than you actually did.
I’d absolutely love to hear how your Cheesy Broccoli Rice Skillet turns out! Did you add bacon? Go crazy with extra cheese? Sneak in some cauliflower? Drop a comment below and share your experience. And if this recipe becomes a favorite in your household (I suspect it will!), please pin it to your Pinterest boards so you can find it again when you need an easy dinner solution. Share it with your friends who are always asking for simple recipe ideas—they’ll thank you!
Now grab that skillet and let’s get cooking. Your family is about to ask, “Can we have this again next week?”
