One-Pot Broccoli Cheddar Rice with Quinoa
Creamy, cheesy, and made in one pot, this Broccoli Cheddar Rice with Quinoa is an easy family dinner that’s perfect for busy weeknights. The quinoa cooks right along with the rice and practically disappears into the finished dish, making it an easy way to add a little extra protein and fiber without changing the familiar creamy, cheesy texture.
If you’re always looking for simple meals that work for both toddlers and the rest of the family, this is a good one to keep in your rotation!
Why You’ll Love This Recipe
- Made in one pot: Fewer dishes is always a win!
- Toddler-friendly: Creamy rice and cheddar make broccoli a little more exciting for little ones.
- Rice + quinoa: The quinoa blends right into the rice, so you barely notice it’s there.
- Quick and easy: Everything cooks together before the cheese gets stirred in at the end.
- Easy to customize: Add peas, carrots, cauliflower, white beans, or another veggie you have on hand.
- Great for the whole family: It’s simple enough for little ones but still comforting and flavorful for adults.
One-Pot Broccoli Cheddar Rice with Quinoa
Course: Lunch, DinnerDifficulty: Easy3
servings5
minutes20
minutesIngredients
½ cup white rice, rinsed
¼ cup quinoa, rinsed well
1¼ cups broccoli, finely chopped
2 cups low-sodium broth
½ teaspoon garlic powder
¼ teaspoon onion powder
¾–1 cup shredded sharp cheddar cheese
2–3 tablespoons cottage cheese
1–2 tablespoons butter
Salt and black pepper, to taste
Directions
- Rinse the rice and quinoa well.
- Add the rice, quinoa, broccoli, vegetable broth, garlic powder, onion powder, salt, and pepper to a medium saucepan.
- Bring to a boil, then reduce the heat to low and cover.
- Simmer for approximately 18–20 minutes, or until the rice and quinoa are tender and the liquid has been absorbed.
- If the liquid is absorbed before the rice is fully cooked, add a splash of broth or water and continue cooking.
- Turn off the heat and stir in the cheddar and cottage cheese until creamy and the cheese has melted.
- Stir in the butter.
- Let the rice rest for 2–3 minutes before serving. Add a splash of milk or broth if you’d like a looser consistency.
Notes
- 1. Rinse the quinoa well before cooking to help remove its naturally bitter-tasting outer coating.
2. I like sharp cheddar because you get plenty of cheesy flavor without needing a huge amount.
3. The quinoa blends right into the rice once everything is cooked.
4. Cottage cheese adds creaminess and some extra protein, but cream cheese works too.
5. The exact amount of liquid needed can vary depending on the type and brand of rice, your pot, and your stovetop.
6. If the rice needs more liquid before it’s tender, add broth or water a little at a time.
7. For younger children, use low-sodium broth and season according to your family’s needs.
8. Leftovers will thicken in the refrigerator. Add a splash of milk or broth when reheating.
Storage
Allow leftovers to cool before transferring them to an airtight container.
Store in the refrigerator for up to 3 days.
The rice will thicken considerably once refrigerated because it continues absorbing moisture.
Reheating
Add a splash of milk, water, or vegetable broth before reheating.
Warm until heated through, stirring occasionally. Add a little more liquid as needed to bring back that creamy consistency.
Freezing
You can freeze this recipe, although the texture will be slightly softer after thawing.
Let the rice cool completely, then transfer individual portions to freezer-safe containers.
Thaw overnight in the refrigerator and reheat with a splash of milk or broth.
For the best texture, I personally prefer this recipe fresh or refrigerated rather than frozen.
