So on to this rice recipe- this one was just so, so good!! I was expecting it to be good, or I wouldn't have made it, (lol!) but it was just so delicious. And easy, and a one-pot meal, pretty much. I did make some peas to go alongside it. I first saw this over at Home Cooking with Sonya. When the broccoli was steaming, I added a few splashes more of water to help it along. I didn't have leftover ham to use in this, so I just bought a package of two ham steaks and chopped those up. They yielded less than 3 cups; just over 2 cups, I think, but it was perfect that way. More would have been fine, too.
adapted from Buns in My Oven
1 tablespoon olive oil
1 cup long-grain white rice
2 1/4 cups chicken broth
2 small heads of broccoli
2 tablespoons butter
2-3 cups cooked diced ham, hot (warm it up in the microwave for a couple of minutes)
1 cup shredded sharp cheddar (I used an extra 1/3 cup, about)
1/2 teaspoon garlic powder
salt and pepper, to taste
splash of milk, as needed
1. Heat the olive oil in a medium sauce pan over medium heat. Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden. Pour in the chicken broth, bring to a boil, turn heat to low, and cover. Cook, covered, for 10 minutes.
2. While the rice is cooking, chop the broccoli into small, bite-sized pieces. After 10 minutes, add the broccoli to the rice and continue cooking for 5 -10 minutes or until most of the liquid has been absorbed. (The broccoli will cook for 5-10 minutes and steam for 5. If you'd like it more tender, add it to the pot of rice sooner. As it is, it should be tender-crisp. If no liquid remains in pot to steam broccoli, add splashes of water or broth as needed.)
3. Remove from the heat and add the butter, ham, cheddar, and garlic powder. Stir until well incorporated. Cover and let sit for 5 minutes.
4. Stir again and add salt and pepper to taste and a splash of milk if you'd like to thin out the texture a little bit, if needed.
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