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One Pot Creamy Broccoli Cheddar and Rice (high-protein)

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This One Pot Creamy Broccoli Cheddar and Rice dish is one of my family’s favorite high protein dishes that is sneaky healthy. It gets in veggies, protein and is made with pantry staples in under 30 minutes.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins

Yield: 4-5 1x

Ingredients

Scale
  • 1 cup cottage cheese 
  • 1 1/2 cup bone broth or cooking broth
  • ¼ cup grated parmesan cheese 
  • 1 cup diced onion
  • 1 1/2 cups frozen cauliflower rice
  • 1 lb ground beef 
  • 2 tsp kosher salt
  • ¼ tsp pepper
  • 4 garlic cloves, minced
  • 2 cups frozen broccoli florets
  • 1 cup basmati rice, uncooked
  • ½ cup cheddar cheese, grated

Instructions

  1. Make the Creamy Cottage Cheese Sauce: In a blender, combine the cottage cheese, broth, and parmesan cheese. Blend until smooth and creamy. It should look like a light, cheesy sauce – this will be the base for the entire dish.
  2. Set it aside for now while you prep the rest.
  3. Sauté the Onion and Cauliflower Rice: Heat a large cast iron or heavy-bottomed skillet over high heat with a spritz of oil (I love using avocado oil).
  4. Add the diced onion and frozen cauliflower rice to the hot skillet. Sauté for 8–10 minutes, covering the pan but stirring often. You want the onions to soften and the cauliflower to lose most of its moisture.
  5. Step 3: Cook the Ground Beef: Scoot the cauliflower mixture to one side of the skillet and add a little more oil to the open space.
  6. Add the ground beef, salt, pepper, and minced garlic. Break up the meat with a spoon as it cooks until it’s almost cooked.
  7. Add the Broccoli and Sauce: Turn the heat down to medium and add in the frozen broccoli florets. Pour in your blended cottage cheese sauce, and stir everything together so the meat, veggies, and sauce are evenly mixed.
  8. Bring it all to a gentle boil.
  9. Add the Rice and Cook: Now, stir in your uncooked basmati rice. Make sure everything is evenly combined and the rice is submerged in the liquid.
  10. Cover the skillet with a lid and let it cook for 10-15 minutes, or until the rice is tender and the broccoli is cooked to your liking. Tip: If it seems like it’s cooking too hot, lower the heat to low or medium-low. If the mixture gets too thick before the rice is done, just add a little extra broth or water.
  11. Finish with Cheddar Cheese: Once the rice is fluffy and the sauce is thick and creamy, sprinkle the shredded cheddar cheese over the top.
  12. Turn off the heat, cover the pan again, and let it sit for a few minutes so the cheese melts into a gooey, cheesy blanket.
  13. Serve and Enjoy!: Spoon the one pot broccoli cheddar and rice into bowls and top with an extra sprinkle of parmesan or fresh herbs if you’re feeling fancy.

Notes

*Store leftovers in fridge for 3-5 days. Reheat with splash of broth or water to thin out as needed.

  • Author: Rachel Mansfield

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