The Weeknight Table

Ingredients

Produce

• 1 cup diced onion
• 3 cloves garlic, sliced
• 1 cup diced bell pepper
• 1½ cups small broccoli florets, finely chopped

Grains

• 1½ cups basmati rice
• 1 cup broken pasta (thin spaghetti or vermicelli, broken into 1-inch pieces)

Dairy

• 1½ cups freshly shredded sharp cheddar cheese

Pantry

• 2 tablespoons olive oil
• 1 tablespoon vegetable bouillon (or chicken bouillon)
• ½ teaspoon black pepper
• 3 cups water

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Instructions

In a large skillet set over medium heat, add the olive oil. Once hot, sauté the diced onion, sliced garlic, and bell pepper until softened and fragrant, about 3 minutes. Stir in the broken pasta and cook, stirring frequently, until lightly golden and toasted. Add the basmati rice and continue cooking, stirring often, until the rice begins to turn lightly golden and smells nutty.

Season with the vegetable bouillon and black pepper, stirring to coat the rice evenly. Pour in the water and bring the mixture to a gentle boil. Reduce the heat to low, cover, and simmer for about 12 minutes. During the last 4 minutes of cooking, quickly lift the lid and stir in the finely chopped broccoli, then replace the lid and continue cooking until the liquid has been absorbed.

Remove the skillet from the heat and let the rice stand, covered, for 10 minutes. Fluff the rice gently with a fork, then fold in the shredded cheddar cheese while the rice is still hot, stirring until melted and creamy. Serve immediately.