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Ranch Baked Rice and Broccoli – One Pan, Big Flavor! If you’re craving an easy, comforting side dish that’s bursting with savory, buttery flavor — this Ranch Baked Rice and Broccoli is about to be your new favorite. Made in one pan with simple ingredients like ranch seasoning, garlic, butter, and frozen broccoli, it’s the kind of no-fuss recipe that tastes like it took way more effort than it did. Just mix, bake, and enjoy creamy, herby rice with perfectly tender broccoli in every bite!
The Best Ranch Rice Casserole with Broccoli – my Ranch Baked Rice and Broccoli recipe is an easy one-dish side that brings big flavor with minimal effort. Long-grain rice bakes with garlic, butter, ranch seasoning, and frozen broccoli for a creamy, herb-packed dish that’s perfect alongside chicken, pork, or roasted veggies. With simple pantry ingredients and just 10 minutes of prep, this recipe is a dependable, delicious win for busy weeknights or cozy family dinners.
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Make Baked Ranch Rice and Broccoli
My easy Ranch Baked Rice and Broccoli is a creamy, flavorful one-pan side dish made with long-grain rice, garlic, ranch seasoning, buttery broth, and frozen broccoli. It bakes up tender and fluffy with rich, herby flavor in every bite — no pre-cooking required. A simple, crowd-pleasing recipe that pairs perfectly with chicken, pork, or roasted veggies.
Baked Ranch Rice with Broccoli Ingredients
To make this perfect baked rice, we will need the following ingredients:
- 2 cups long-grain white rice: Forms the hearty, starchy base of the dish. Long-grain rice cooks up fluffy and separate, soaking in all the flavors without turning mushy.
- 3 cups chicken or vegetable stock: Infuses the rice with savory depth. Chicken stock adds richness, while veggie stock keeps it vegetarian-friendly. More flavorful than water alone.
- 4 oz (1 stick) unsalted butter: Adds rich, creamy flavor and helps coat the rice in fat for a tender texture. Unsalted gives you better control over overall seasoning.
- 1 tablespoon dried onion flakes: Brings mild, savory onion flavor that blends smoothly as it rehydrates during baking. Adds depth without the moisture or bite of fresh onions.
- 2 tablespoons ranch dressing powder (store-bought or homemade): The flavor powerhouse! Adds herby, tangy, garlicky notes with a familiar ranch twist. It’s what makes the dish bold, craveable, and comforting.
- 6 cloves garlic, minced: Gives the dish a fragrant, savory backbone. Garlic becomes mellow and aromatic as it bakes into the rice and broccoli.
- Juice of 1 lemon: Brightens and balances the rich butter and savory ranch flavors. A squeeze of citrus at the end keeps the dish from feeling too heavy.
- 1½ cups frozen broccoli florets: Adds color, texture, and nutrition. The broccoli steams as the rice bakes, staying tender with a bit of bite, and breaks up the richness.
- Fresh chopped parsley (optional, for garnish): Adds a pop of freshness and color right before serving. Optional, but great for presentation and a fresh finish.
Steps to Make Baked Ranch Rice and Broccoli
Once you’ve gathered your ingredients, we will use the following process:
Prep
In an oiled casserole dish, add rice, butter, and broccoli.
Season
Add onion flakes, ranch seasoning powder, minced garlic.
Bake
Top with stock and cover tightly with foil.
Bake, covered in foil, for 20 minutes. If needed, stir. Bake uncovered for 25-30 minutes until golden brown and rice is soft and fluffy.
Fluff & Serve
Remove rice from oven, let sit 5 minutes. Fluff with fork, serve, and enjoy!
Tips and Tricks to Make Baked Ranch Rice
Rinse the rice before cooking — it helps remove excess starch for fluffier, less sticky results.
Cover tightly while baking to trap steam and ensure the rice cooks evenly. Use foil or a tight-fitting lid.
Add broccoli halfway through baking if you like it firmer with a bit more bite. Otherwise, add it at the beginning for softer, steamed florets.
Don’t skip the lemon! It balances the richness of the butter and ranch and brings everything together.
Want a one-pan meal? Stir in cooked chicken, bacon, or sausage before baking to turn it into a complete dinner.
Let it rest for 5–10 minutes after baking. This allows the rice to finish steaming and makes it easier to fluff.
Swaps and Substitutions for Baked Rice and Broccoli Recipe
Rice: Long-grain white rice works best, but you can swap in basmati or jasmine rice for a slightly different texture and aroma. Avoid instant or parboiled rice, as it may overcook and turn mushy.
Broth: Use chicken broth for richer flavor, or vegetable broth to keep it vegetarian. You can even use bone broth for extra protein and depth.
Butter: Swap for olive oil or plant-based butter if you’re dairy-free. Ghee also works well for a slightly nutty flavor.
Ranch seasoning: Use store-bought ranch powder or make your own with a blend of dried dill, garlic powder, onion powder, parsley, chives, salt, and pepper. You can also substitute Italian seasoning or a ranch + taco seasoning combo for a new twist.
Garlic: Use garlic powder (about 1 tsp) in place of fresh cloves if needed — still flavorful and fast.
Frozen broccoli: Swap with fresh broccoli, chopped small so it cooks evenly, or try frozen cauliflower or peas for a variation.
Lemon juice: Adds brightness, but you can also use a splash of white wine vinegar or lime juice if that’s what you have.
Baked Ranch Rice and Broccoli Recipe FAQs
You can, but you’ll need to increase the cooking time and possibly add more liquid. Brown rice takes longer and may need closer to 50–60 minutes total baking time.
Yes! You can prep the full dish, cover it, and refrigerate it for up to 24 hours before baking. Let it come to room temperature for 15–20 minutes before putting it in the oven.
Absolutely. Just chop it into small florets so it cooks evenly. You can also blanch it for 2–3 minutes before baking if you like your broccoli extra tender.
Let the dish cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven with a splash of broth or water to keep it moist.
Yes — swap the butter for olive oil or a plant-based butter, and use a dairy-free ranch seasoning or homemade blend. The flavor will still be rich and herby.
What to Serve with Baked Ranch Rice
Baked Ranch Rice and Broccoli
Ingredients
- 2 cups long-grain white rice
- 2 cups chicken or vegetable stock
- 4 oz 1 stick unsalted butter
- 1 tablespoon dried onion flakes
- 2 tablespoons ranch dressing powder, store-bought or homemade
- 6 cloves garlic, minced
- Juice of 1 lemon
- 1½ cups frozen broccoli florets
- Fresh chopped parsley, optional, for garnish
Instructions
- Rinse the rice under cold water until the water runs mostly clear. This helps reduce excess starch for fluffier rice.
- Add 2 cups rice in oiled baking dish, 1 tablespoon onion flakes, and 4-6 cloves of minced garlic.
- Add 2 cups stock, 2 tablespoons ranch dressing powder, and 1½ cups frozen broccoli. Stir well to combine everything.
- Top with 4 oz butter cut into pats.
- Bake at 350F for 45 minutes – 20 minutes covered tightly with foil, 25 minutes uncovered. Stir once in the middle of cooking if needed.
- Remove from heat, stir in the juice of 1 lemon, and let sit (covered) for 5 minutes.
- Fluff with a fork, garnish with chopped parsley if desired, and serve warm.
Notes
- Rinse the rice first for fluffier results and to prevent sticking or clumping. Just a quick rinse under cold water will do!
- Frozen or fresh broccoli both work! If using fresh, cut into small florets so it cooks evenly. Add halfway through baking if you prefer a firmer texture.
- Want extra richness? Add a sprinkle of shredded cheddar or a splash of cream before baking for a creamy casserole-style finish.
- Don’t skip the lemon juice — it adds just the right amount of brightness to balance the buttery, savory flavors.
- Customize it! Stir in cooked shredded chicken, bacon, or sausage to turn this side into a hearty main dish.
- Make-ahead tip: Assemble up to 1 day in advance, cover, and refrigerate. Add a splash of broth before baking if it looks dry.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth to keep it moist and fluffy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
