Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1.5 cups jasmine rice, rinsed
  • 3 cups low-sodium chicken broth
  • 1 bay leaf
  • 3 cups fresh broccoli florets, bite-sized
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/4 cup heavy cream
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Melt the butter over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent. Stir in the minced garlic, salt, and pepper, cooking for another 60 seconds until the fragrance is released.
  2. Stir in the rinsed rice, tossing the grains in the butter for 2 minutes until they look slightly opaque and smell nutty.
  3. Pour in the chicken broth and add the bay leaf. Bring the mixture to a rolling boil, then immediately turn the heat to low. Cover with a tight-fitting lid and simmer for 12–15 minutes without lifting the lid.
  4. Remove the lid and quickly scatter the broccoli florets over the top of the rice. Cover again and cook for an additional 5 minutes on low.
  5. Remove from heat. Stir in the heavy cream and the shredded cheddar, folding gently until the cheese is fully melted and the rice is glossy. Garnish with chopped parsley.