Cheesy Baked Rice

If you have a carby, cheesy craving but still want some veg, this just might be your dish. Perfect use up for leftovers, too.

Cheesy Baked Rice
serves 4 / adapted from this recipe

Here’s what I used:

  • 24 shrimp, peeled, deveined, tail removed
  • 1 bag steam fresh broccoli florets
  • 3 cups cooked white rice (Carolina brand)
  • 3 cloves garlic, minced
  • 2 large shallots, minced
  • 1 tbsp butter
  • 2 tsp olive oil
  • kosher salt & freshly ground pepper
  • Citrus salt blend (mine had lemon & orange zest, fennel seed, and sea salt), optional
  • 1 cup fontina cheese, shredded (cheddar would be good, too)

Here’s what I did:

  • Preheat oven to 350.
  • Bring 2 cups of salted water to a boil. Add 1 cup rice, bring back to a boil, and drop down to the lowest heat setting possible. Cover and cook for approx 18 minutes.
  • Steam broccoli in micro according to package directions. Reserve in separate bowl.
  • Heat olive oil in a saute pan. Season shrimp with S&P and cook shrimp 1 minute per side until partially cooked. Remove and reserve with broccoli. Season broccoli and shrimp with citrus salt to taste.
  • When rice is done, melt butter in same saute pan. Saute shallots and garlic for 3-4 minutes. Add cooked rice and toss to coat in butter. Add broccoli and shrimp and taste for seasoning.
  • Transfer everything to baking dish(es). Cover with equal parts fontina cheese and bake uncovered for 20 minutes. Eat it.
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