Cheesy Broccoli and Rice Bake

Ok, this recipe is painfully easy...and um, well painfully bland. Tony and I talked about ways to jazz it up (like using REAL cheddar cheese instead of the cheap-o brand), or adding other seasonings like cumin and chili powder.

I think that this recipe is totally customizable, and flavor can come in a variety of ways. Want a kick? Use Spanish rice and add some fresh or canned tomatoes. Want a hearty, savory dish? Add some meaty mushrooms (like baby portobellos) and use wild rice. Want to be a fancy-mc-fancy-pants? Use some foo-foo cheeses.

The possibilities are endless, my friends.

Here's the bare-bones way I cooked the dish this weekend:

Cheese Broccoli and Rice Bake

Serves 2

Ingredients:

1 cup brown rice (I used Minute rice because I'm horrifically lazy)

1 large head broccoli, stemmed and cut into florets

1.5 cups shredded cheddar and mozzarella cheese

Procedure:

0. Preheat the oven to 350 F.

1. Cook the rice as directed on the package, and steam the broccoli for about 5 minutes in a steamer basket, or until bright green.

2. Spray an 8"x8" baking dish with cooking spray, and layer rice, broccoli and cheese, then repeat the layers.

3. Grind some pepper on top, and place in the oven for 20 minutes until bubbly.

Serve this as a main dish with a big salad, or as a side dish to accompany a more traditional home style meal!