Creamy cheddar broccoli rice bowls with garlic butter flatbread strips
SAM THE COOKING GUY · ♥ 11.2K likes · 479.5K views · 20 min video
Read about rice in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- oil
- rinsed basmati rice
Heat a little oil in a pot and toast the rinsed basmati rice a minute or two, only until a slight color change.
- noisy chicken broth
Add chicken broth (or water), bring to a simmer, cover and cook 12 minutes; keep warm.
- broccoli florets
- 2 tbsp water
Put broccoli florets with a couple tablespoons of water under cling film and microwave about two minutes, until crisp tender.
Melt butter, add a little garlic, then a little flour; mix until lump-free to make a roux.
Roux and cheddar sauce
- shredded cheddar
Add shredded cheddar a little at a time, stirring until melted, to the thickness wanted; stir in the broccoli.
- tortilla
- garlic butter
- Colby Monterey Jack
Paint tortillas with garlic butter to the edges, top with shredded cheese, cut into strips.
Bake on a baking sheet with a rack for about seven minutes; the oven is at 'four and a quarter' (425).
- fresh ground black pepper
Serve rice topped with the cheesy broccoli, extra sauce and fresh ground black pepper, with the flatbread strips alongside.
Assembling the rice bowl