Brócoli, Rice and Cheese all in one recipeoh my. Enjoy this delicious casserole from our friends at Whole Foods


  • Olive oil cooking spray
  • 1 cucharada de aceite de oliva virgen extra, dividido
  • 1 cup uncooked jasmine rice
  • Salt to taste
  • 1 cebolla amarilla pequeña, finamente picado
  • 2 1/2 cups small broccoli florets
  • 1 (15-onza) can regular or gluten-free ready-to-eat (not condensed) cream of mushroom soup
  • 1 cup finely shredded cheddar cheese, dividido
  • Freshly ground black pepper to taste


Grease a 7- x 11-inch baking dish with olive oil cooking spray; dejar de lado.

Calor 1/2 tablespoon of the oil in a small pot over medium-high heat. Add rice and cook, revolviendo con frecuencia, until translucent and toasted, 1 a 2 acta. Añadir 1 1/2 cups water and salt and bring to a boil. Cover pot, reduce heat to medium-low and simmer until water is absorbed and rice is almost tender, acerca de 15 acta. Set pot aside off of the heat for 5 acta, then uncover, fluff with a fork and set aside.

Precaliente el horno a 350 ° F. El calor restante 1/2 tablespoon oil in a large skillet over medium heat. Add onions and cook, revolviendo con frecuencia, hasta que se ablanden, acerca de 5 acta. Add broccoli and cook for another 3 a 4 acta. Add cooked rice, then stir in soup, 1/2 cup of the cheese, sal y pimienta.

Transfer rice mixture to prepared baking dish and sprinkle remaining 1/2 cup cheese evenly over the top. Bake until golden brown and bubbly, acerca de 30 acta.

Información Nutricional

Por porción: 230 calorías (120 de la grasa), 13g grasa total, 5g de grasa saturada, 20mg de colesterol, 680mg de sodio, 20g de hidratos de carbono (1g de fibra dietética, 2g de azúcar), 8g de proteínas