Baked Broccoli Rice

I was walking through a big boxed store earlier this year and they were sampling Broccoli Rice.  I never buy stuff I can make at home but I knew it was something my growing teen would love.  So I sampled it in order to make up my own recipe.  It's really a simple dish to assemble and bakes for about 25 minutes plus it can be made ahead.  It lends itself well if you need to bring a dish with you.  Will pair nicely with any meat, for example, Grilled Steak, Roasted or Grilled Chicken, Baked Ham, Panko Crusted Pork Chops, really you name it.  It also holds the heat well if you are transporting it to someone's house.    

Preheat oven to 375.

First, cook the rice so it's slightly under done.  You should do this whenever baking any pasta or rice so you don't end up with mush.  

I like to use Bismatti Rice because the grains are long and the rice has a pleasant nutty flavor.  Add 1 Cup of Rice and 1 1/2 Cups of Water to a pot fitted with a lid.  Add Salt to taste and 1 TBL Butter.  Stir with a fork.  Cover and place over medium heat and cook until it's about to boil.  Reduce heat to low and simmer for about 6-7 minutes.  Turn off heat and give it another quick stir, replace lid and let the water absorb.  Remove from heat, rinse in cold water, and strain, to stop the cooking process.  You can leave it in the strainer.

Add 2" of water to a pot that will fit a steamer basket and heat water (without the basket) over medium heat.  Rinse and cut Broccoli so you have tops with a small amount of stem.  You want 2 Cups of Cooked Broccoli in total.  Place the Broccoli in the steamer basket and place it in the preheated pot with water.  Return lid and let steam for about 2 minutes.  The Broccoli should be bright green.  Remove from heat and rinse in cold water to stop the cooking process.  

Make a quick béchamel.  In a thick bottomed pot, over medium heat, melt 2 TBL Butter.  Once melted, add 2 TBL Flour and stir with a wire whip and cook until it bubbles gently for 3 minutes.  Do not let it brown.  Add 1 1/4 Cups Milk.  Let it cook for another 6-8 minutes, until it thickens.  Add 2 Cups of Grated 4-Cheese Mexican Blend and stir until the cheese is melted.  Season with Salt and Pepper to taste.  Add broccoli and rice to the sauce and gently stir with a spoon.  

Butter a caserole dish large enough to hold the rice mixture.  Add the mixture to the dish and top with bread crumbs.  Dot with 6-8 1 tsp bits of Butter and season lightly with Paprika.   

I grind my own bread crumbs, but Panko works well.  

Bake in hot over uncovered for 25-30 minutes until bubbly and warmed through.  Let rest for 5 minutes before serving.