# Components:
→ Produce
01 - 2 cups broccoli florets, fresh or frozen
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Grains
04 - 1 cup long-grain white rice, uncooked
→ Liquids
05 - 2 cups vegetable broth
06 - 1/2 cup whole milk
→ Dairy & Cheese
07 - 1 1/2 cups shredded sharp cheddar cheese
08 - 2 tablespoons unsalted butter
→ Seasonings
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon paprika (optional)
# Directions:
01 - In a substantial skillet, melt the butter over medium heat. Introduce the chopped onion and sauté for 2 to 3 minutes until softened.
02 - Incorporate the minced garlic and cook for 30 seconds until aromatic.
03 - Add the uncooked rice to the skillet and stir for 1 minute to achieve a light toast.
04 - Pour in the vegetable broth and bring to a rolling boil. Reduce the heat to low, cover the skillet, and simmer for 12 minutes.
05 - Stir in the broccoli florets. Cover the skillet again and cook for an additional 7 to 8 minutes, or until the rice is tender and the broccoli is bright green and just cooked through.
06 - Remove the lid. Introduce the milk, salt, black pepper, and paprika. Increase the heat to medium-low and cook for 2 to 3 minutes, stirring constantly, until the sauce has slightly thickened.
07 - Remove the skillet from the heat. Add the shredded cheddar cheese and stir until it is fully melted and the sauce is creamy.
08 - Taste the dish and adjust seasonings as needed. Serve immediately.
