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Close up of cream cheese rice with broccoli and sun-dried tomatoes.
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5 from 6 votes

Cream Cheese Rice with Broccoli and Sun-dried Tomatoes

Cream Cheese Rice is a creamy dish made with rice, cream cheese, broccoli and sun-dried tomatoes. This easy-to-make recipe can be enjoyed as a side dish or as a vegetarian main dish.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dish, Side Dishes
Cuisine: Gluten Free, Vegetarian
Servings: 4 servings
Calories: 337kcal

Ingredients

  • 1 cup rice (uncooked)
  • 2 teaspoons extra virgin olive oil
  • 2 cloves garlic (minced)
  • 1 small shallot (minced)
  • 1 cup broccoli florets (cut very small)
  • 1/2 cup sun-dried tomatoes packed in oil (drained and patted dry, julienne cut)
  • 4 ounces cream cheese (room temperature)
  • 2 tablespoon Parmesan cheese

Instructions

  • Prepare the rice according to the directions on the package. Be careful not to overcook the rice. It’s okay for a very small amount of liquid to remain as this will help the cream cheese melt better.
    1 cup rice
  • Meanwhile, heat a small skillet over medium heat and add the oil. Once hot, add the garlic and shallots and cook, stirring frequently for 30-60 seconds or until fragrant.
    2 teaspoons extra virgin olive oil, 2 cloves garlic, 1 small shallot
  • Add the broccoli and sun-dried tomatoes and continue to cook 1-2 minutes longer or until the broccoli is bright green and crisp-tender.
    1 cup broccoli florets, 1/2 cup sun-dried tomatoes packed in oil
  • Once the rice is ready, stir in the cream cheese and Parmesan cheese until melted and smooth.
    4 ounces cream cheese, 2 tablespoon Parmesan cheese
  • Finally, mix in the vegetables until evenly blended.

Notes

This recipe makes 4 side dishes, or 2 main dishes. Nutritional values are given for the 4 side dish size portions.

Tips and Techniques

  • Setting the cream cheese out an hour ahead of time will help it melt much quicker when added to the hot rice.
  • To save time, you can buy julienne cut sun-dried tomatoes.
  • Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 337kcal | Carbohydrates: 44g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 33mg | Sodium: 178mg | Potassium: 409mg | Fiber: 2g | Sugar: 2g | Vitamin A: 719IU | Vitamin C: 35mg | Calcium: 93mg | Iron: 1mg