Gordo’s Broccoli Rice Casserole
Wednesday, October 5, 2016
- 1 lb. frozen broccoli florets
- 8 oz. medium or sharp cheddar, shredded
- 4 cups cooked rice (white or brown)
- 1 small yellow onion
- 2 cloves garlic
- 3 Tbsp butter
- 2 cups Gordo’s Cheese Dip Original
- ½ tsp salt
- ¼ tsp smoked paprika
- ⅛ tsp cayenne pepper
- Freshly cracked black pepper
HOW TO PREPARE:
Roughly chop the broccoli florets into smaller, bite-sized pieces. Combine the broccoli and the pre-cooked rice in a large bowl. stir until they are evenly mixed.
Begin to preheat the oven to 350 degrees. Finely dice the onion and mince the garlic.
Add the butter, onion, and garlic to a small sauce pot and cook over medium-low heat until the onions are soft and transparent (2-3 minutes).
Add Gordo’s Cheese Dip and 3/4 cheddar to sauce pot until melted together.
Season the sauce with the salt, smoked paprika, cayenne, and about ten cranks of a pepper mill. Taste the sauce and add more seasoning if desired.
Pour the sauce over the rice and broccoli and stir until everything is evenly coated in sauce. Coat an 8×8 or 9×9 casserole dish with non-stick spray, then spread the casserole mixture evenly in the dish. Top with the remaining shredded cheddar.
Bake the casserole for 35-40 minutes, or until you get some light browning around the edges and on top.