Baked Ranch Rice and Broccoli

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Baked Ranch Rice and Broccoli

This Ranch Baked Rice and Broccoli is a cozy, one-dish side packed with savory garlic, buttery ranch flavor, and tender broccoli. With just a few pantry staples and no pre-cooking required, it’s an easy, family-friendly recipe that pairs perfectly with chicken, pork, or veggies.

Prep Time5

Cook Time45

Course: dinner, Lunch, Side Dish

Cuisine: American, Comfort Food, family-style

Keyword: easy, kid friendly, one pot, savory

Servings: people

Author: Courtney ODell

Cost: 15

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

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