Tuesday, May 28, 2013

Broccoli Rice Casserole

This week's recipe has been a staple at our house since I discovered it in the October 2011 issue of Cooking Light.

It's really easy to make, just grab this stuff and I'll show you the way!

3 cups of water
1 bag of boil-in-bag long-grain rice
3 cups of frozen broccoli florets
Cooking spray
1/3 cup of chopped onion
1/3 cup of chopped celery
1/3 cup of chopped green bell pepper
1/4 cup of 1/3-less-fat cream cheese
2 ounces of shredded cheddar cheese (medium or sharp works)
2 cups of chicken (rotisserie or leftovers)
1/4 teaspoon of salt
1/4 teaspoon of black pepper
1/4 cup of grated Parmesan cheese

First things first, boil three cups of water in a medium saucepan, add rice and cook for 10 minutes.  When rice is done, set it aside and steam broccoli using the same water (I use a nifty steamer thing, I obviously don't know the technical term)  That cooks for 5 minutes.

While the broccoli cooks, coat a large skilet with cooking spray, and add in onions, celerey and bell pepper. Saute for 5 minutes, then add the cream cheese and cheddar and stir until cheese melts.  Add rice, broccoli salt and pepper and stir until everything is covered in cheese sauce.

Dump your cheesy concoction into a square, greased casserole dish and sprinkle Parmesan cheese over the top.  Bake at 375 for 10 minutes, or until the cheese melts.

Now comes the best part, digging in!

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