Cheesy Rice and Vegetables

Cheesy Rice and Vegetables

I am completely done with winter. Yes, I realize that here in Utah winter can continue through June, but I am getting pretty tired of the constant sickness. My littlest is sitting next to me coughing her head off and has her nose running so bad that I’m sure it will get red and sore by the end of the day. And now I’ve got that itchy, tickle and I’ve begun to sneeze all morning. SO TIRED OF THIS! Really. Bring on the warmer weather… Pleeeaassse.

This yummy little side dish of Cheesy Rice and Vegetables was inspired by my favorite person, Savannah. She made a similar Knorr recipe, but when I went to make her version I realized I was out of the rice packet that she used. I have to run and buy everything so I can try it later this week. In the meantime, I made a similar recipe and it was a perfect side dish. My kids gobbled it up and neither really like rice.

Cheesy Rice And Vegetables

Cheesy Rice and Vegetables

Cheesy Rice and Vegetables
Recipe type: Main Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Cheese, rice, vegetables this dish puts together all three into the perfect combination for a tasty side dish!
  • Recipe by me
  • 1¼ Cup Broccoli, chopped
  • 1¼ Cup Asparagus, chopped
  • 1 Red Bell Pepper, sliced
  • 1 Yellow Bell Pepper, sliced
  • 1 Packet Knorr Cheesy Broccoli and Rice
  • 1 Cup Milk
  • 1 Cup Water
  • 1 Teaspoon Butter
  • Olive oil
  • Kosher Salt
  • Pepper
  1. Set the oven to 400 and prepare a cookie sheet by spreading a little olive oil onto it.
  2. Toss the asparagus and broccoli in the oil on the cookie sheet and sprinkle with a little Kosher salt and Pepper. Roast in the oven for about 12-15 minutes depending on the size of your vegetables. Remove from the oven and set aside.
  3. In a large saute pan with a lid, add a drizzle of olive oil and heat to medium high. Once the pan is hot, throw in the pepper and turn the heat down to medium. Saute until the peppers are tender and beginning to brown.
  4. Pour in the water, milk, butter and knorr packet. Stir to combine, and cover with the lid. Turn the heat down to a simmer, and cook for 7 minutes.
  5. Remove from the heat and toss with the broccoli and asparagus. Serve immediately.
I work with knorr to create recipes. The recipes posted and opinions are my own.


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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.