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Broccoli-Rice Bake

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  • Prep 10 min
  • Total 40 min
  • Servings 6
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Original Bisquick® mix provides a simple addition to this broccoli-rice bake that’s ready in 40 minutes.
Updated Aug 4, 2010
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Ingredients

  • 1 1/2 lb broccoli, cut into bite-size pieces
  • 2 cups uncooked instant brown rice
  • 1 can (14 oz) vegetable broth
  • 1 can (10 3/4 oz) condensed cream of broccoli soup
  • 1 jar (2 oz) diced pimientos, drained
  • 1/4 teaspoon pepper
  • 2 tablespoons firm butter or margarine
  • 1/2 cup Original Bisquick™ mix

Steps

  • 1
    Heat oven to 425°F. In 2-quart saucepan, heat 1 inch water to boiling. Add broccoli; return to boiling. Reduce heat to medium; cover and cook about 5 minutes or until crisp-tender. Drain.
  • 2
    In ungreased 2-quart casserole, mix broccoli, rice, broth, soup, pimientos and pepper.
  • 3
    Cover; bake 20 minutes. Meanwhile, in medium bowl using pastry blender or crisscrossing 2 knives, cut butter into Bisquick mix until crumbly.
  • 4
    Sprinkle crumbly mixture over broccoli mixture; bake uncovered 8 to 10 minutes longer or until top is light brown.

Tips from the Betty Crocker Kitchens

  • tip 1
    Condensed Cheddar cheese soup is also delicious in this broccoli dish. Want to save time? Use 1 1/2 pounds frozen broccoli cuts, thawed, for the fresh broccoli. Omit cooking the broccoli and just start with step 2.
  • tip 2
    Chicken-Broccoli Rice Bake: Add 1 cup cubed cooked chicken or turkey with the broccoli and other ingredients in step 2.

Nutrition

290 Calories, 9g Total Fat, 7g Protein, 45g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
3g
15%
Trans Fat
1/2g
Cholesterol
10mg
4%
Sodium
810mg
34%
Potassium
390mg
11%
Total Carbohydrate
45g
15%
Dietary Fiber
6g
24%
Sugars
4g
Protein
7g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
60%
60%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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