INGREDIENTS
1 small chopped onion.
1 clove of minced garlic.
Salt and pepper.
1 cup of quick cooking white rice.
1 cup of chicken broth.
1 10 ounce package of frozen chopped broccoli.
1 cup of shredded cheddar cheese.
½ cup of sour cream.
¼ cup of parmesan cheese.
Over medium heat, melt the butter in a medium saucepan. Add in onion and cook to soften. Add in garlic and cook while stirring for 30 seconds. Salt and pepper to taste.
Add in the rice and cook until the edges begin to brown slightly. Pour in broccoli and chicken broth and bring to a boil.
Set aside and let stand for 5 minutes.
Over low heat, return the saucepan to burner, add in cheddar cheese, sour cream and parmesan cheese and stir to melt the cheese.
If it needs salt or pepper feel free to add some.
Add in the rice and cook until the edges begin to brown slightly. Pour in broccoli and chicken broth and bring to a boil.
Set aside and let stand for 5 minutes.
Over low heat, return the saucepan to burner, add in cheddar cheese, sour cream and parmesan cheese and stir to melt the cheese.
If it needs salt or pepper feel free to add some.
