This Cheesy Rice recipe has four options to add in veggies and has been a staple of my family’s diet for a few years now. It’s SO easy and versatile—and stores wonderfully in the fridge. And it’s downright delish!
I love this approach to Cheesy Rice because the four flavor variations make it easy for kids (and adults!) to eat, the veggies are soft, and there’s just enough cheese for it to be creamy and yummy.
It has a full cup less cheese than many other cheesy rice recipes (to cut down on the sodium a little), but is still delicious.
The veggies cook right along with the rice, to cut down on the number of pots you need. And you can go with the veggie you prefer with options including cauliflower, broccoli, corn, or carrots.
You can serve this Cheesy Rice as a vegetarian main dish or as a side dish. And you can add diced chicken, beans, peas, or other protein to make it a little more filling if you’d like.
(You may also like Cauliflower Tots, Pasta with Peas, and Coconut Rice. And try my Strawberry Frozen Yogurt for dessert!)
Table of Contents
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Ingredients You Need
To make Cheesy Rice, here’s a look at the ingredients you’ll want to have on hand and ready to go.
- Rice: I prefer to use short grain brown rice since it has such a pleasant texture and ample nutrition, but you can use almost any rice you like. See the recipe for more information.
- Unsalted butter: I like to cook and bake with unsalted butter so I can control the salt level. You can use salted butter if that’s what you have on hand, though.
- Garlic powder: To add more flavor to this dish, you can add a pinch of garlic powder. You can also add in another herb or spice that you like.
- Shredded cheddar cheese: At the end of the cooking time, shredded cheese is added and stirred in to create the creamy, cheese texture.
- Cauliflower rice (or florets), broccoli florets, shredded carrots, or sweet corn: You can choose one of these veggies to add into the rice mixture.
TIP: You can also make the cheesy rice plain and and skip the veggies if you prefer.
Ingredient Substitutions
Rice: My top choice is short grain brown rice since I love the texture. But you can use white rice if you prefer. The main thing to know is that you will need to adjust the amount of water used to cook the rice depending on the type, so keep that in mind as you get ready to make this recipe.
Cheese: Use another type of shredded cheese besides cheddar as you prefer. You can also use dairy-free cheese if desired.
Step-by-Step Instructions
Here’s a preview of how to make Cheesy Rice so you know what to expect from the process. Scroll down to the end of this post for the full amounts and timing.
Step 1. Cook the rice almost all the way in a pot with water, then add the veggies.
Step 2. Continue cooking the rice and vegetables until the liquid is almost absorbed.
Step 3. Stir in the butter and cheese to melt and combine into a uniform mixture.
Step 4. Serve warm, topped with cracked black pepper and/or salt as desired..
Frequently Asked Questions
Yes, cheese stirs in so nicely with cooked rice adding flavor and richness. It also makes rice easier to eat for toddler since it sticks together.
You can cook almost any vegetable with rice and stir in cheese, spices, and butter or olive oil to make delicious cheesy rice.
Yes, mince broccoli florets so they are in small pieces and cook quickly and add to the recipe towards the end of cooking. The classic flavor combo of broccoli and cheese is perfect with rice.
Nondairy Cheesy Rice
Though the result won’t be exactly the same, you can replace the butter with olive oil or coconut oil and use mashed avocado instead of the cheese to help the rice hold together. You can also use nondairy cheese and vegan butter.
Serving Suggestions
You can serve this cheesy rice on its own, or pair with:
How to Store
Simply store leftover Cheesy Rice with broccoli (shown above) or any other veggie in an airtight container in the fridge for 3-5 days. Or in a freezer container in the freezer for up to 3 months. Thaw overnight in the fridge and serve warm.
To heat leftovers, place into a heat-safe bowl, sprinkle with a little water, and warm in 30 second increments in the microwave, stirring in between until heated through.
Best Tips for Success
- Use whichever rice you prefer, adjusting the cooking time according to the directions on the package. I like jasmine or basmati white rice or short grain brown rice best.
- Store leftovers in an airtight container for 3-5 days and warm to serve.
- Let the kids eat with a spoon or their hands.
- Serve as a vegetarian main dish or as a side with your favorite protein main.
- Cook the Cheesy Rice in chicken broth or Vegetable Broth instead of water to add more flavor if desired.
- For more easy recipes using rice, try my Veggie Nuggets and Easy Rice Pudding (with Cooked Rice).
Related Recipes
I’d love to hear your feedback if you try this recipe so please comment below!
Easy Cheesy Rice (with Veggies!)
Ingredients
- 1½ cups short grain brown rice (or sprouted rice or other white rice)
- 2 cups finely chopped cauliflower rice (OR broccoli florets, minced; OR shredded carrots; OR frozen corn)
- 2 tablespoons butter
- 1 cup shredded cheddar cheese
- ½ teaspoon garlic powder (optional)
- ¼ teaspoon salt
Instructions
- Place 5 cups water in a large pot and bring to a simmer over medium heat. Add the rice and cook for 20 minutes, or until mostly tender. (Partially cover the pot to allow some steam to escape. It's okay if there's some water still in the pot at the end of this step.)
- Add the vegetable of your choosing, cover, and cook for an additional 6 minutes or until everything is tender.
- (If the rice and veggies are not tender at the end of the cooking time, but the liquid is absorbed, add another ½-1 cup water and continue cooking.)
- Turn off the heat. Add the butter, salt, garlic powder, and cheese. Let sit for a few minutes so the flavors meld and serve warm.
Video
Notes
- Store leftovers in the fridge for 3-5 days in an airtight container or in the freezer for up to 3 months. Thaw overnight in the fridge and serve warm.
- To make a version of this dish without dairy, replace the butter with olive oil or coconut oil and use mashed avocado instead of the cheese to help the rice hold together. Or use nondairy cheese and vegan butter.
- To make this with another type of rice, cook the rice according to the package directions, adding 1 cup water. Proceed with Step 2 at the end of that cooking time.
- Serve as a vegetarian main dish or as a side with your favorite protein main.
- Top your own serving with cracked black pepper, fried egg, hot sauce, chopped nuts, or any other garnish that sounds good to you.
Nutrition
This post was first published December 2019.
Your book says 5 cups of water and I notice this says 4. I’ve got it cooking now with 5. I guess just cook longer if the water isn’t absorbed? Thanks
Could I make these into a rice ball? My daughter isn’t great with a spoon yet
I’m not sure if they’ll hold but you could either preload the spoon and hand it over for her to self-feed or let her eat it with her hands.
I made cheesy rice with cauliflower. It’s delicious and so easy. I had a bag of frozen steamed cauli so I added it after the rice was cooked.
I’m a big fan of cheesy rice – I loved that this had less salt and way fewer ingredients than any boxed rice mix. We added about 1/4 cup of chicken broth to our mix for some extra flavor and moisture when reheating. Thanks!
Hi Amy! If you using 2 cups of frozen cauliflower rice would you still add the full additional cup of water? Thanks!
Hi- I’d make it the same way if using frozen.
Great easy recipe my 21 month old (and all members of the family) really enjoyed.
Thank you!
Love all the alternatives – we gave tried your broccoli rice and loved it – you are so heloful.
Thanks!
Can this be frozen
I haven’t frozen it but I think it would be fine!
So good! My 2 year old enjoyed it, thank you!!
Could I make this in a rice cooker? Would I need to adjust anything?
I haven’t tried it but I think it should work the same as if you were cooking rice on its own. Let me know if you try it!
Another hit for Ms 19 months. Dairy destroys her tum and poos, so I made this with vegan butter and lactose free cheese. There are only 3 dinners she hoovers down, pasta, pizza and this.. . Without your loving care in providing dairy free options i dont know how we would be surviving. Our toddler is a nourished toddler with your recipes Amy.
Hi! I was wondering if it’s possible to make this with already prepared rice? Thanks!
Yes, you’ll just need to cook any veggie you want to add separately too, then stir it into the rice with the cheese to mix and melt.
How would you suggest to heat up if already cooked? Back in a pot or microwave the cheese?
We usually warm this briefly in the microwave.
Love the cauliflower version – wondering how you would do this with a leafy green like spinach or kale?? Would love your advice how to prepare it
I found this online and tried it. It was delicious but I will add mor garlic next time! See link below. I’m always looking for delicious rice ideas.
MARINATED KALE:
7 cups kale sliced leaves , tightly packed (1cm / 2/5″ slices) (Note 1)
2 tsp extra virgin olive oil
Salt and pepper
GARLIC BUTTER RICE:
2 tbsp (30g) unsalted butter
3 – 4 large garlic cloves , minced
1 1/2 cups uncooked white rice (Note 2)
2 1/4 cups chicken broth (or vegetable)
FINISHING:
1 – 2 tbsp (15 – 30g) butter
1/3 cup chopped almonds (or other nuts / seeds of choice)
Instructions
Place kale in a large bowl. Drizzle over oil, sprinkle with a small pinch of salt and pepper. Scrunch with hands for 30 seconds, set aside while rice cooks.
Melt butter in a large pot over medium high heat. Add garlic and stir for 1 minute until just starting to turn golden and is incredibly fragrant.
Add rice, stir for 10 seconds.
Add broth, stir, then cover.
Turn heat down to medium or medium low so the liquid is simmering very gently. Cook for 12 – 15 minutes until all liquid is absorbed (tilt pot to check).
Quickly toss all the kale on top of the rice, put the lid back on then remove from heat.
Rest for 10 to 15 minutes. Fluff rice with fork, stirring kale through.
Lastly, stir through extra butter and add salt and pepper to taste.
Serve and sprinkle over nuts (or stir nuts through rice).
Thanks for the recipe, Amy! I’m going to try the corn version! My one year old is loving corn at the moment, so hopefully this will make it more of a meal for her! It’s also making me feel pretty hungry right now!
I hope she loves it!
Another hit for my husband and I! I opted for the riced cauliflower and followed the exact directions. It came out delicious, like a creamy risotto! Unfortunately my 3 year didn’t eat it which surprised me (she did however gobble up your chicken tenders that I served with it). Regardless I will be making again even if just for me and my husband as it was simple and so tasty!!
I’m glad that it was a hit with most of you! (And we’re having that same dinner later this week!)