1 cup long-grain white rice

2 cups chicken broth

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

4 cups broccoli florets, chopped

1 can (10.5 oz) cream of mushroom soup

1 cup sour cream

2 cups shredded cheddar cheese, divided

Salt and pepper to taste

Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
Cook the rice in the chicken broth according to the package instructions, then set aside.
In a large skillet, heat the olive oil over medium heat. Sauté the onion and garlic for about 5 minutes until softened.
Add the broccoli to the skillet and cook for another 5 minutes until the broccoli is bright green and slightly tender. Remove from heat.
In a large bowl, combine the cooked rice, broccoli mixture, cream of mushroom soup, sour cream, and 1 cup of shredded cheddar cheese. Season with salt and pepper, then mix well.
Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the remaining 1 cup of cheddar cheese over the top.
Bake for 25-30 minutes or until the cheese is bubbly and golden brown.
Let the casserole cool for a few minutes before serving.

Vegetarian Option: Substitute chicken broth with vegetable broth for a vegetarian version.

Extra Protein: Add cooked chicken or sausage for a heartier dish.

Different Cheese: Swap the cheddar for mozzarella, Monterey Jack, or a cheese blend for varied flavors.

Spicy Twist: Add red pepper flakes or a diced jalapeño for some heat.