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Creamy Cheesy Broccoli Rice Bowl: Easy Thermos Lunch

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This creamy thermos-ready cheesy broccoli rice bowl is the ultimate make-ahead lunch. It’s warm, satisfying, and stays luscious even after hours in a thermos, making it perfect for work, school, or on-the-go meals.

Ingredients

Scale
  • 1 cup (200g) long-grain white rice, uncooked
  • 2 cups (480ml) water or low-sodium chicken broth
  • 2 tablespoons (28g) unsalted butter
  • 1 small yellow onion, finely diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 3 cups (about 250g) fresh broccoli florets, chopped into small bite-sized pieces
  • 1/2 cup (120ml) whole milk
  • 4 ounces (113g) cream cheese, softened and cut into cubes
  • 1 1/2 cups (170g) sharp cheddar cheese, freshly shredded
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional)
  • Pinch of nutmeg (optional)

Instructions

  1. Cook the rice: In a medium saucepan, combine the 1 cup of rice and 2 cups of water or broth. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork. You want about 3 cups of cooked rice.
  2. Sauté the aromatics: While the rice cooks, melt the 2 tablespoons of butter in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until it becomes translucent and soft. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Cook the broccoli: Add the chopped broccoli florets to the skillet. Sauté for 4-5 minutes, stirring frequently, until the broccoli is bright green and just tender-crisp. If you prefer softer broccoli, add 2 tablespoons of water and cover the pan for 2 minutes to steam it.
  4. Build the cheese sauce: Reduce the heat to low. Pour the 1/2 cup of milk into the skillet with the broccoli and onions. Add the cubed cream cheese. Stir continuously until the cream cheese is completely melted and the mixture is smooth, about 2 minutes.
  5. Melt the cheddar: Add the shredded sharp cheddar cheese to the skillet, one handful at a time, stirring constantly until each addition is fully melted before adding the next. Season with the salt, pepper, smoked paprika, and nutmeg if using. Taste and adjust seasoning.
  6. Combine everything: Add the cooked, fluffed rice to the skillet with the cheese sauce and broccoli. Stir gently but thoroughly until every grain of rice is coated.
  7. Cool slightly and pack: Let the rice bowl cool for about 5 minutes in the skillet. While it cools, prep your thermos by filling it with boiling water, letting it sit for 5 minutes, then dumping the water out. Pack the hot rice mixture into the pre-warmed thermos, filling it as full as possible to minimize air space. Seal tightly.

Notes

For best results, pre-heat your thermos with boiling water for 5 minutes before filling. Use freshly shredded cheddar cheese for a smooth sauce. If the sauce seems too thick after adding rice, stir in a splash of warm milk or broth. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition

Keywords: creamy cheesy broccoli rice bowl, thermos lunch, easy lunch recipe, meal prep, broccoli rice casserole, cheesy rice, vegetarian lunch

Find it online: https://breezybake.com/creamy-cheesy-broccoli-rice-bowl-easy-thermos-lunch/