Broccoli and Rice Casserole

Looking for a scrumptious, cozy, veggie dish for the winter? I found this recipe in my Cooking Light cook book, and the funny part is it calls for shredded chicken.  I completely over looked that part of the recipe and noticed it too late, so we ate this dish meat free. I am sure you could add any meat to this dish of you wanted a protein. The kids loved it and the rice filled you up, while keeping it a relatively light dish at the same time. Enjoy!

Ingredients:

1% milk

water

1 cup dry rice

3 cups broccoli florets, chopped (I used a food processor)

cooking spray

1/3 cup chopped sweet onion

1/3 cup chopped celery

1/3 cup chopped green bell pepper

2 oz cream cheese

2 oz processed cheese (i.e. Velveeta)

salt and pepper to taste

1 oz grated Parmesan cheese

Directions:

1. Preheat oven to 375

2. Combine milk and water (2:1 ratio directions on the rice package) and cook rice.

3. Combine 2 cups milk and 1 cup water and bring to a simmer. Add broccoli and cook 5 minutes. Drain.

4. Heat a dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, celery and bell pepper and sauté for 5 minutes. Add cream cheese and processed cheese and stir until melted. Remove from heat and add rice, broccoli and salt and pepper. Top with parmesan cheese and bake for about 10 minutes, or until cheese melts and casserole is bubbly. Enjoy!