Broccoli Rice is a vibrant, nutrient-packed dish that brings together crisp, fresh broccoli and fluffy rice in just 20 minutes. The tender florets and finely chopped stems blend seamlessly with the grains, creating a satisfying texture that’s both light and hearty.
A hint of garlic and a drizzle of olive oil elevate the flavors, making every bite a delightful balance of earthy and savory notes.
Perfect for busy weeknights, this recipe is as quick to prepare as it is delicious, offering a wholesome meal that doesn’t compromise on taste or nutrition.
What makes this dish truly special is its versatility and simplicity. Whether you’re pairing it with grilled chicken or enjoying it as a standalone meal, the combination of flavors and textures is sure to impress.
The broccoli adds a fresh, slightly crunchy element, while the rice provides a comforting, soft base.
In just 15 minutes of prep and 5 minutes of cooking, you’ll have a dish that’s not only healthy but also bursting with flavor. It’s a recipe that proves eating well can be both easy and enjoyable.
Fresh & Flavorful Ingredients
- 1 small broccoli head (about 8 ounces; peel the stalk if tough)
- Extra-virgin olive oil (for brushing the skillet)
- 2 scallions (diced; green and white parts)
- 1 garlic clove (minced)
- 2 tablespoons chopped cilantro stems (plus ½ cup leaves reserved)
- ¼ teaspoon sea salt (plus more to taste)
- Freshly ground black pepper (to taste)
- ¼ teaspoon ground cumin (plus more to taste)
- 1 lime (zest and juice)
- 1 cup cooked brown rice (optional; substitute with quinoa or omit for lower-carb option)
Simple Step-by-Step Instructions
- Prepare the broccoli: Remove any tough, woody parts from the stalk. If the outer skin is very tough, peel it with a vegetable peeler. Chop the stalk and florets into 1-inch pieces.
- Rice the broccoli: Place the chopped broccoli into a food processor and pulse until it’s broken into tiny rice-sized pieces. You should have about 2 cups of “riced” broccoli.
- Cook the broccoli rice: Heat a nonstick skillet over medium-low heat and brush lightly with olive oil. Add the riced broccoli, scallions, garlic, cilantro stems, salt, and several grinds of black pepper. Cook and stir for 1 minute, until warmed but still bright green.
- Add flavor: Remove the skillet from the heat. Stir in the cumin, lime zest, and a squeeze of lime juice. If using, mix in the cooked brown rice.
- Season and serve: Taste and adjust seasoning with more salt, pepper, or cumin as needed. Garnish with reserved cilantro leaves and serve immediately.
Quick and Flavorful Serving Ideas
Broccoli rice is incredibly versatile! Serve it as a low-carb side dish alongside grilled chicken, fish, or tofu. For a heartier meal, mix it with cooked quinoa or brown rice. You can also use it as a base for grain bowls, topping it with roasted veggies, avocado, and a drizzle of tahini or sriracha mayo.
Easy Storage and Reheating Tips
Store leftover broccoli rice in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet over medium heat for 2-3 minutes, stirring occasionally. Avoid microwaving to maintain its vibrant color and texture. For longer storage, freeze it in portions for up to 1 month.
Fun Recipe Variations to Try
Switch up the flavors by adding different herbs and spices. Try a Mediterranean twist with oregano, lemon zest, and crumbled feta. For an Asian-inspired version, toss the broccoli rice with soy sauce, sesame oil, and a sprinkle of sesame seeds. You can also add diced bell peppers or shredded carrots for extra crunch and color.
Time-Saving Tips for Busy Cooks
Save time by using pre-riced broccoli from the freezer section—just thaw and squeeze out excess moisture before cooking. If you’re making the Cilantro-Lime version, prep the scallions, garlic, and cilantro stems ahead of time. A mini food processor can also speed up the chopping process!
Essential Equipment Guidance
A food processor is key for quickly turning broccoli into rice-sized pieces. If you don’t have one, you can use a box grater, though it’ll take a bit more effort. A nonstick skillet is ideal for cooking the broccoli rice evenly without sticking, and a microplane zester makes quick work of the lime zest.
Broccoli Rice
Ingredients
- 1 small broccoli head, about 8 ounces
For Cilantro-Lime Broccoli Rice:
- Extra-virgin olive oil, for brushing
- 2 scallions, diced
- 1 garlic clove, minced
- 2 tablespoons chopped cilantro stems, plus ½ cup leaves reserved
- ¼ teaspoon sea salt, more to taste
- Freshly ground black pepper
- ¼ teaspoon ground cumin, plus more to taste
- 1 lime, zest and juice
- 1 cup cooked brown rice, optional
Instructions
- Remove any tough, woody parts from the broccoli stalk. If the outer skin of the stalk is very tough, you can peel it with a vegetable peeler. Chop the remaining stalk and the florets into 1-inch pieces.
- Place into a food processor and pulse until the broccoli is broken up into tiny rice-sized pieces. This should yield about 2 cups of “riced” broccoli. Stop there and use your broccoli rice in any recipe that calls for broccoli rice or cauliflower rice.
- To make Cilantro-Lime Broccoli Rice, heat a nonstick skillet over medium-low heat and brush with olive oil. Add the riced broccoli, the scallions, garlic, cilantro stems, salt, and several grinds of pepper. Cook and stir for 1 minute, until lightly warmed but still bright green. Remove the pan from the heat and stir in the cumin, lime zest, and a squeeze of lime juice. Stir in the brown rice, if using. Season to taste and serve.