Broccoli Cheddar Beef and Rice

Four solid layers: buttery-fluffy rice, savory-saucy beef, garlicky-shimmery broccoli, and melty cheddar. Each step is simple, but when mounded together in one pan, flavors kick some serious butt.

The inspiration for this dish was simple: I wanted to combine four of our favorite things in ONE incredible dinner. A mound of tender rice, seasoned with butter, onion and garlic, is the base. The beef layer is reminiscent of my Sloppy Joe mixture - herby beef kicked up with ketchup, Dijon and Worcestershire. The broccoli layer is my famous garlicky side dish; tender-crisp broccoli, scented with pungent garlic. And the top is cheese - straight up sharp cheddar cheese. 

Each spoonful delivers ALL those flavors, in one magical bite. Just imagine that... it's pretty spectacular.

Broccoli Cheddar Beef and Rice

2 cups chicken broth or water
1 cup white rice
1 tablespoon butter
1 1/2 teaspoons garlic powder, divided 
1 teaspoon onion powder, divided 
Salt and ground black pepper
1 pound lean ground beef
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup ketchup
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
4 cups broccoli florets
1 tablespoon olive oil
1 cup shredded cheddar cheese

Preheat the oven to 350 degrees. 
In a small saucepan, combine the broth, rice, butter, 1/2 teaspoon of the garlic powder, 1/2 teaspoon of the onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set the pan over high heat and bring to a boil. Reduce the heat to low, cover and simmer for 15 to 20 minutes, until the liquid is absorbed and the rice is tender. 
Meanwhile, brown the beef in a large skillet over medium-high heat, breaking up the meat as it cooks. If necessary, drain away any fat and return the beef to the pan over medium-high heat. Add the oregano, basil, 1/2 teaspoon of the garlic powder, remaining 1/2 teaspoon of the onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to coat the beef. Cook for 1 minute, until the herbs are fragrant. Add the ketchup, Dijon mustard and Worcestershire sauce and bring to a simmer. Reduce the heat to low and simmer for 10 minutes. 
Blanch the broccoli in a large pot of boiling water for 3 minutes. Drain and return the broccoli to the pot. Add the olive oil and remaining 1/2 teaspoon of garlic powder and stir to coat. Season to taste with salt and pepper. 
Transfer the rice to a baking dish or oven-proof skillet (I used the same skillet I used to brown the beef). Top the rice with the beef mixture and then the broccoli. Top everything with the cheese. Cover with foil and bake for 10 minutes. Uncover and bake for 3 to 5 more minutes, until the cheese melts. 
Serves 4