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One Pot Beefy Broccoli Rice Recipe
Ben Carraoli

One Pot Beefy Broccoli Rice Recipe

I have to admit, when I first tried this One-Pot Beefy Broccoli Rice, I was blown away by how simple and satisfying it was. After a busy day, I wanted something hearty, flavorful, and easy to clean up and this dish delivered on all fronts. The combination of tender ground beef, fluffy rice, crisp-tender broccoli, and melty cheese instantly made it a weeknight favorite.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 2 lbs. ground beef – I like using ground round or sirloin for juiciness without too much fat.
  • 1 onion chopped – Adds a sweet, aromatic base; yellow onions work best.
  • 1 clove garlic finely chopped – Fresh garlic gives a punchy, fragrant flavor.
  • 1 tsp creole seasoning – Adds depth and a gentle kick; adjust to taste.
  • 3 cups warm water – Helps rice cook evenly; warm water speeds up the process.
  • 2 tsp beef bouillon granules or 2 cubes – Enhances the beefy flavor; optional for extra richness.
  • 2 cups rice – Medium-grain rice works perfectly; brown rice or long grain may need extra cooking time.
  • 1 lb. frozen cut broccoli – Keeps broccoli tender-crisp; avoid thawing to prevent sogginess.
  • 1/2 can mild Rotel – Gives a subtle tomato flavor without overpowering the dish.
  • 2 cups shredded cheddar cheese or Colby Jack – Freshly shredded melts better than pre-shredded.
  • Optional: fresh parsley – Adds a bright fresh finish.

Method
 

  1. Start by browning the ground beef in your pot with the chopped onions and garlic. Sprinkle in the creole seasoning as the beef cooks to build a flavorful base. Stir frequently to break up the meat and ensure even cooking.
  2. While the beef cooks, mix warm water with the bouillon granules until dissolved. This broth will infuse the rice and beef with deep, savory flavor. Set it aside until ready to add.
  3. Once the beef is browned and onions are translucent, pour in the broth mixture, rice, frozen broccoli, and Rotel. Stir everything together so the rice is evenly coated with liquid and seasonings.
  4. Bring the mixture to a boil, then cover the pot and reduce the heat to low. Let it simmer for about 20 minutes without lifting the lid. Check if the rice is tender; add a splash more water if needed and continue cooking briefly.
  5. Sprinkle the shredded cheese over the cooked mixture and cover the pot again. Let the residual heat melt the cheese completely. Garnish with fresh parsley if desired before serving.

Notes

  • I like to use medium-grain rice because it absorbs the flavors perfectly without becoming mushy.
  • Browning the beef thoroughly ensures a rich, savory taste in every bite.
  • I often add a pinch more creole seasoning at the end for extra flavor punch.
  • Using frozen broccoli directly in the pot keeps it crisp and vibrant.
  • Freshly shredded cheese melts better than pre-packaged and gives a creamier texture.