Broccoli, Rice, and Cheese Bake

Oxmoor House
8 servings.


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1 regular-size bag boil-in-bag rice, uncooked
3 tablespoons all-purpose flour
1 1/3 cups low-fat milk
6 ounces light loaf process cheese product, cut into 1-inch cubes (Light Velveeta)
1 (2-ounce) jar diced pimiento, drained
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (10-ounce) package frozen chopped broccoli, thawed and drained


Prep: 4 Minutes
Cook: 25 Minutes

Cook rice according to package directions, omitting salt and fat.

While rice cooks, place flour in a small, heavy saucepan. Gradually add milk, stirring with a wire whisk. Cook over medium heat, stirring constantly, 8 minutes or until thickened and bubbly. Add cheese, stirring until cheese melts. Remove from heat, and stir in pimiento, salt, and pepper.

Combine cheese mixture, broccoli, and rice in a large bowl, stirring well. Spoon into a 1 1/2-quart casserole. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 5 minutes. Let stand, covered, 10 minutes.

Created date

August 2009

Nutritional Information

Calories 137
Caloriesfromfat 19 %
Fat 2.9 g
Satfat 1.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 8.2 g
Carbohydrate 20.4 g
Fiber 1.2 g
Cholesterol 9 mg
Iron 0.0 mg
Sodium 418 mg
Calcium 0.0 mg