Description
When the world feels chilly and your soul craves cozy, this bowl delivers. Fluffy rice, tender broccoli, golden onions, and the silkiest cheddar sauce (hello smoked paprika + garlic!) come together in just 25 minutes. It’s like mac-and-cheese grew up, traveled a bit, and came home to hug you. Perfect for weeknights, lazy weekends, or whenever life calls for comfort you can eat with a spoon.
Ingredients
Base & Veggies
-
1 cup cooked brown rice or farro (swap quinoa or cauliflower rice)
-
1 ½ cups steamed broccoli florets
-
1 small onion, finely chopped
-
1 tbsp olive oil or butter
Cheddar Sauce
-
1 tbsp butter
-
1 tbsp flour (or cornstarch slurry for GF)
-
1 cup milk (whole = creamiest)
-
¾ cup shredded sharp cheddar (freshly grated!)
-
1 garlic clove, minced
-
¼ tsp smoked paprika
-
Pinch crushed red pepper flakes
-
Salt & pepper to taste
Protein Options
-
1 cup shredded rotisserie chicken
-
OR ½ cup sautéed tofu cubes
Instructions
-
Sauté onions: Heat oil/butter, cook onions 5–7 min until golden.
-
Make roux: In saucepan, melt 1 tbsp butter. Whisk in flour 1 min until toasty.
-
Whisk in milk: Slowly add, whisking until thick (3–5 min).
-
Cheese magic: Remove from heat, stir in garlic, paprika, flakes, salt + pepper. Add cheese gradually until smooth.
-
Assemble: Divide rice into bowls, top with broccoli, onions, and protein.
-
Finish: Ladle cheese sauce generously. Garnish with extra paprika or parsley.
Notes
Always shred your own cheddar. Pre-shredded = grainy sauce heartbreak.
- Prep Time: 10 min
- Cook Time: 15 min
Nutrition
- Calories: 490 kcal
- Fat: 24g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 35g