Cheesy Broccoli Rice Casserole

Aromatics, rice and veg stock in buttered dish

Aromatics, rice and veg stock in buttered dish

The recipe this week utilizes rice, which is a staple in most households. Rice is a versatile grain to have around the house because you can steam it plain, saute it with aromatics and vegetables/proteins of choice or even bake it for a complete dish in one pot, like our recipe today.

One-pot dishes save you time, dishes and allow you to use whatever is left over in your fridge/pantry. We’ve added left-over corn, broccoli and baby spinach to ours and topped it off with some cheese to make it creamy and comforting. In this recipe you can swap out the veggies with whatever you like and the spices can be whatever you want them to be as well. For instance, if you want Italian flavor, you can use dried herbs of thyme, oregano and savory. For Mexican flair, you can use adobo, ancho or cumin

Saute onions garlic spices corn and brocolli

Saute onions garlic spices corn and brocolli

Serves: 4


Cheesy Rice Casserole Ingredients

Cheesy Rice Casserole Ingredients

2 tablespoons extra virgin coconut oil

1 red onion, diced

1 Tbsp garlic paste (I used one from a jar)

1 tsp coriander seed powder

½ cup sweet corn

1 cup broccoli

1 cup baby spinach

1 veg bouillon cube

2 cups water

1 cup coconut milk

1 ½ cup Basmati Long Grain Rice, rinsed and soaked for 30 mins

1 cup cheddar cheese, shredded

½ tsp Paprika

Salt and freshly ground black pepper to taste


Bake in oven until rice is cooked through

Bake in oven until rice is cooked through

  1. Preheat oven to 350 degrees F. Butter a large casserole dish.
  2. Meanwhile, heat the 2 cups of water and add your vegetable bouillon cube to make your vegetable stock and set aside
  3. Heat a saucepan, add oil then sauté onions until translucent. Add the garlic paste and sauté for a 1 minute on medium heat then add your aromatics (salt, pepper, coriander seed powder and any other spices you like). Let that sauté for an additional minute.
  4. Add the corn, broccoli for 1 minute then add rice and stir to mix with veggies and aromatics. Add the vegetable stock, coconut milk, baby spinach and taste to adjust seasoning. Pour the rice mixture into prepared casserole dish and top with paprika and shredded cheese.
  5. Bake for 30 minutes and serve hot​


I love to eat, therefore I cook! When I’m not cooking I’m curled away reading about nothing and everything! I live in the light, in a space of creation, of possibility and positivity. I enjoy the outdoors and challenging my body to do things my mind says I can’t do.