Creamy Rice & Cheddar Casserole with Bacon Crumbles

Prep time: 20 min / Cook time: 30 min / Yield: 6 servings

  • 1 cup rice
  • 2 cups chicken broth
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 1/3 cup onion, diced
  • 1 garlic clove, minced
  • 2 cups of broccoli
  • 2 tablespoons flour
  • 1½ cups milk
  • 8 ounces, about 2 cups cheddar cheese, grated
  • 1 scoop Grown American™Superfood
  • Dash of cayenne
  • ½ cup cooked bacon, diced or ½ cup bacon bits
In a medium saucepan combine rice, stock and salt and bring to a boil on medium-high heat. Cover the pan and reduce to low. Let simmer 15-20 minutes.
or per cooking instructions on rice package. While the rice is cooking, combine butter, onion and garlic in a sauté pan and cook on medium-low heat for about 10 minutes until onions are translucent.
When the rice is done, mix in the onion mixture. Clean a bunch of broccoli and cut into florets. Optionally peel the stem, and cut into pieces. Steam for about 8 minutes until broccoli is bright green and still crunchy. Drain and set aside. Preheat oven to 325º F.
In a medium saucepan, melt butter over medium heat. Add flour and whisk until combined. Continue stirring for about 3 minutes and slowly drizzle in milk while stirring. Add cheese little by little while you continue to stir to make a creamy cheese sauce. Stir in cayenne and Grown American Superfood.
Pour rice mixture into cheese mixture and combine. Add broccoli and pour into an oven-safe 2-quart baking dish. Top with bacon and bake for about 30 minutes. Optionally, broil for a few minutes to brown the top.

Tip: Add cheese on top, after you have mixed Grown American™ Superfood for a golden color on top.