[ad_1]
This Cheesy Rice recipe has four options to add in veggies and has been a staple of my youngest kiddo’s diet for the past year. It’s SO easy, versatile, and stores wonderfully in the fridge. And it’s downright delish!
Cheesy Rice
I love this approach to Cheesy Rice because of the four flavor variations is easy for kids (and adults!) to eat, the veggies are soft, and there’s just enough cheese to help it be creamy—without going overboard in the richness department. It has a full cup less cheese than many other cheesy rice recipes (to cut down on the sodium a little), but is still so delicious!
What’s the best rice for Cheesy Rice?
I love them all! Actually, I love using a white rice for cauliflower Cheesy Rice since it blends right in, but I also love using brown rice or sprouted rice blends (Trader Joes’ has a good one) for the other versions. It really works well with any kind of rice, though you’ll get more fiber and B vitamins from the whole grain brown rice options.
TIP: You will need to adjust the amount of water used to cook the rice depending on the package directions and which vegetable you add, so keep that in mind as you get ready to make this recipe.
Ingredients in Cheesy Rice
To make any of these Cheesy Rice recipes you’ll need:
- rice
- butter
- salt
- garlic powder (optional)
- shredded cheddar cheese
- Broccoli florets, cauliflower crumbs (or florets), carrots, or sweet corn
TIP: You can also make the rice plain and skip the veggies.
How to Make Cheesy Rice Step-by-Step
Here’s a look at how to make Cheesy Rice with Broccoli, and then we’ll get into how to vary it to use other veggies!
- Gather ingredients. (photo 1)
- Place water in a large pot and bring to a simmer over medium heat. Add the rice and cook until tender. Turn off the heat, cover, and let sit for 5 minutes. Meanwhile, steam the broccoli. Drain well. (photo 2)
- Stir in the broccoli or other veggie, butter, salt, garlic powder and cheese. (photo 3)
- Serve warm. (photo 4)
Cheesy Rice with Broccoli
I’ve discovered that once you know the basics of how to make Cheesy Rice, you can vary it in all sorts of ways—adding in broccoli for a classic combo, or going with shredded carrots, corn, or even cauliflower crumbles. They’re all pleasantly mild to enjoy as a side dish or as a vegetarian main.
Cheesy Rice with Cauliflower
To make Cheesy Rice with cauliflower, pick up a bag of cauliflower crumbs (or “rice”) or chop up cauliflower florets in the food processor to measure 2 cups. Add it to the pot with the rice, add one cup more water than the package says, and cook according to the package directions on the rice. I love making stovetop cheesy rice this way!
TIP: Frozen cauliflower rice works well here too.
Cheesy Rice with Carrots
You can do the same thing with carrots, cooking them right along with the rice. Add finely shredded or grated carrots it to the pot with the rice, add one cup more water than the package says, and cook according to the package directions on the rice.
Cheesy Rice with Corn
You can also simply stir in thawed frozen sweet corn to the rice, seasonings, and cheese. My kids love this variation and I find that it makes an excellent base for Burrito Bowls!
What’s the best way to store leftover Cheesy Rice?
Simply store it in an airtight container in the fridge for 3-5 days. Or in a freezer safe container in the freezer for up to 3 months. Thaw overnight in the fridge and serve warm.
Is there anyway to make non-dairy Cheesy Rice?
While it won’t be exactly the same, you can replace the butter with olive oil or coconut oil and use mashed avocado instead of the cheese to help the rice hold together.
Tips for Making the Best Cheesy Rice
- Use whichever rice you prefer, adjusting the cooking time according to the directions on the package. I like jasmine or basmati white rice or short grain brown rice best.
- Store leftovers in an airtight container for up to 5 days and warm to serve.
- Let the kids eat with a spoon or their hands.
- Serve as a vegetarian main dish or with your favorite protein main.
I’d love to hear your feedback if you try this recipe so please comment below!
Easy Cheesy Rice (with Veggies!)
Description
Choose one veggie to add to your rice according to what you have on hand or what your family likes best.
Ingredients
- 1 1/2 cups short grain brown rice, sprouted rice, or other white rice
- 2 cups finely chopped broccoli florets, steamed OR 2 cups cauliflower crumbs (or “rice”) OR 2 cups shredded carrots, OR 2 cups thawed frozen corn
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- 1 cup shredded cheddar cheese
Instructions
- Place 4 cups water in a large pot and bring to a simmer over medium heat. Add the rice and cook for about 20-25 minutes, or until tender. Turn off the heat, cover, and let sit for 5 minutes.
- To make Cheesy Rice with Broccoli, steam the broccoli in a separate pot and stir it into the rice with the butter, salt, garlic powder, and cheese. Serve warm.
- To make Cheesy Rice with Cauliflower, add it to the pot with the rice. Cook the rice as directed on the package, adding 1 cup additional water, until tender. Turn off the heat, cover, and let sit for 5 minutes. Stir in the butter, salt, garlic powder, and cheese. Serve warm.
- To make Cheesy Rice with Carrots, add it to the pot with the rice. Cook the rice as directed on the package, adding 1 cup additional water, until tender. Turn off the heat, cover, and let sit for 5 minutes. Stir in the butter, salt, garlic powder, and cheese. Serve warm.
- To make Cheesy Rice with Corn, cook the rice as directed on the package or until tender. Turn off the heat, cover, and let sit for 5 minutes. Stir in the corn, butter, salt, garlic powder, and cheese. Serve warm.
Notes
Store leftovers in the fridge for 3-5 days in an airtight container or in the freezer for up to 3 months. Thaw overnight in the fridge and serve warm.
To make a version of this idea without dairy, you can replace the butter with olive oil or coconut oil and use mashed avocado instead of the cheese to help the rice hold together.
When making the cauliflower one, I like to use white rice so the rice and the cauliflower blend together well.
You could also stir in chopped spinach to the cooked rice with the cheese to make a leafy greens version.
Use whichever rice you prefer, adjusting the cooking time according to the directions on the package.
Let the kids eat with a spoon or their hands.
Serve as a vegetarian main dish or with your favorite protein main.
[ad_2]
Source link