Ingredient List
- 2 cups water
- 1.5 cups water
- 1 cup heavy cream
- 1 cup rice (long-grain, rinsed)
- 10 oz frozen broccoli (thawed)
- 8 oz sliced mushrooms
- 4 oz processed American cheese
- 4-6 oz sharp cheddar
- 3 tbsp all-purpose flour
- 2 tbsp vegetable oil
- 2 tbsp vegetable oil
- 2 tbsp unsalted butter
- 1 tbsp chicken bouillon
- 1 tbsp chicken bouillon
- 1/2 medium onion (diced)
- 1 stalk celery (diced)
- 1-2 cloves garlic (minced)
- 1/4-1/2 tsp ground black pepper
| Preparation Time | 20-30 minutes |
| Cooking Time | 40-50 minutes |
| Total Time | 60-80 minutes |
| Level of Difficulty | Medium |
Step-by-Step Instructions
- Preheat oven to 375°F (190°C). Heat 2 tablespoons oil in a pot over medium heat. Add 1 cup long-grain rice and toast until lightly golden, about 5 minutes.
- Add diced onion and celery to rice; sauté until onion is translucent. Add minced garlic and cook 1 minute more.
- Pour in 2 cups water and 1 tablespoon chicken bouillon. Bring to simmer, cover, reduce heat and cook 18 minutes. Remove from heat; let stand covered 5-10 minutes.
- In separate pan, heat 2 tablespoons oil on high. Sauté 8 ounces diced mushrooms until cooked. Reduce heat to medium-low.
- Add 2 tablespoons butter and melt. Stir in 3 tablespoons flour; cook 45 seconds. Add 1 tablespoon bouillon and 1.5-1.75 cups water, stirring until thickened.
- Stir in 1 cup heavy cream and bring to simmer. Add 4 ounces American cheese, stirring until smooth.
- In large bowl, combine cooked rice, 10 ounces thawed chopped broccoli, and cheese sauce. Add 1/4-1/2 teaspoon black pepper and most of the 4 ounces shredded cheddar.
- Transfer to buttered 2.7-quart baking dish. Top with remaining cheddar. Cover with foil.
- Bake 25 minutes, then uncover and bake 15-20 minutes more until golden and bubbly.
- Let rest 10-15 minutes before serving.
