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Cheddar Chickpea and Broccoli Rice Bake
1h$13.57

Cheddar Chickpea and Broccoli Rice Bake

A creamy baked dinner with chickpeas, tender broccoli and white rice in a sharp cheddar sauce, finished with a lightly browned cheese topping.

  • american
  • baked dinner
  • broccoli
  • casserole
  • cheddar
  • chickpeas
  • comfort food
  • dinner
  • lunch
  • main course
  • oven-baked
  • plant-based
  • rice bake
  • serves four
  • vegetarian
15 min prep45 min cook4 servingshard
Cuisine
American

Shopping options

Shredded sharp cheddar cheese · 2 Cup

Kroger® Sharp Cheddar Block Cheese

100%

In recipe$2.00
To buy$2.00
Details
Kroger · 8 oz$2.00 per packageBuy 1Package use: 100%Product matchEstimated

Broccoli florets, cut into 1-inch pieces · 4 Cup

Kroger® Broccoli Florets 12 Oz

100%

In recipe$3.49
To buy$3.49
Details
Kroger · 12 oz$3.49 per packageBuy 1Package use: 100%Product matchEstimated

Canned chickpeas, drained and rinsed · 2.5 Cup

Goya Low Sodium Chick Peas

83%

In recipe$2.98
To buy$3.58
Details
GOYA · 15.5 oz$1.79 per packageBuy 2Package use: 83%Product matchEstimated

Low-sodium vegetable broth · 3 Cup

Pacific Foods Low Sodium Organic Vegetable Broth 32 oz Carton

Sale

78%

In recipe$2.57
To buy$3.29
Details
Pacific Foods · 32 oz$3.99
Sale
$3.29 per packageBuy 1Package use: 78%Product matchEstimated

Whole milk · 1.5 Cup

Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle

75%

In recipe$1.04
To buy$1.39
Details
Kroger · 1 pt$1.39 per packageBuy 1Package use: 75%Product matchEstimated

Long-grain white rice, uncooked · 1 Cup

Mahatma Extra Long Grain White Rice, Uncooked Rice, 16 oz (454g)

41%

In recipe$0.77
To buy$1.89
Details
Mahatma · 1 lbr$1.89 per packageBuy 1Package use: 41%Product matchEstimated

Garlic, minced · 2 Count

Garlic

20%

In recipe$0.10
To buy$0.50
Details
1 ct$0.50 per packageBuy 1Package use: 20%Product matchEstimated

Unsalted butter · 3 Tablespoon

Challenge® Unsalted Butter

9%

In recipe$0.56
To buy$5.99
Details
Challenge · 16 oz$5.99 per packageBuy 1Package use: 9%Product matchEstimated

All-purpose flour · 2 Tablespoon

Gold Medal™ All Purpose Flour

2%

In recipe$0.05
To buy$3.29
Details
Gold Medal · 32 oz$3.29 per packageBuy 1Package use: 2%Product matchEstimated

Ground black pepper · 0.25 Teaspoon

McCormick Pure Ground Black Pepper

Sale

1%

In recipe$0.04
To buy$2.95
Details
McCormick · 1.5 oz$3.29
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$2.95 per packageBuy 1Package use: 1%Product matchEstimated
Common ingredient

Fine salt · 0.5 Teaspoon

Morton Plain Table Salt, Non-Iodized Salt, 26 oz

0%

In recipe$0.01
To buy$1.99
Details
Morton · 26 oz$1.99 per packageBuy 1Package use: 0%Product matchEstimated

Water · 3 Tablespoon

Tap water

0%

In recipe$0.00
To buy$0.00
Details
$0.00 per packagePackage use: 0%Product matchIn stock
Common ingredient

Cost Summary

Availability unavailable
$13.57

· only what you use

$3.39

per serving · 4 servings

You pay at checkout$27.41
50% used in this recipe$13.84 unused

All ingredients selected

Checkout$30.36
Recipe portion$13.61

2 common ingredients not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • Broccoli florets-4 cups
  • Low-sodium vegetable broth-3 cups
  • Canned chickpeas-2 1/2 cups
  • Sharp cheddar cheese-2 cups
  • Whole milk-1 1/2 cups
  • Long-grain white rice-1 cup
  • Unsalted butter-3 tablespoons
  • Water-3 tablespoons
  • Garlic-2 cloves
  • All-purpose flour-2 tablespoons
  • Fine salt-1/2 teaspoon
  • Black pepper-1/4 teaspoon
Centered stainless-steel balloon whisk on a light neutral background.Whisk
Centered stainless-steel saucepan with a long handle on a neutral light-gray studio background.Saucepan
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered studio photograph of a complete kitchen knife with a steel blade and dark handle on a light neutral background.Knife
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
Colander
A centered pair of quilted gray oven mitts on a light neutral background.Oven mitts
A single light wooden mixing spoon centered on a neutral light background.Mixing spoon
Centered studio photograph of a plain off-white rectangular ceramic baking dish on a light neutral background.Baking dish
Centered realistic ceramic kitchen bowl photographed against a light neutral background with soft studio lighting.Bowl
Centered unbranded instant-read food thermometer with a stainless-steel probe and dark handheld housing on a light neutral background.food thermometer
1
Prepare the oven and ingredients
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered studio photograph of a complete kitchen knife with a steel blade and dark handle on a light neutral background.Knife
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
Colander
Centered studio photograph of a plain off-white rectangular ceramic baking dish on a light neutral background.Baking dish

Wash your hands with soap and water. Heat the oven to 375°F with a rack in the center. Grease the baking dish with 1 tablespoon of the butter. Rinse the broccoli under running water, remove any damaged areas, dry and cut into 1-inch florets. Mince the garlic. Drain and rinse the chickpeas, then measure 2 1/2 cups.

1 tablespoon butter
4 cups broccoli florets
2 Each garlic
2 1/2 cups chickpeas
2
Cook the rice
Centered stainless-steel saucepan with a long handle on a neutral light-gray studio background.Saucepan
Measuring Cups
Colander
A single light wooden mixing spoon centered on a neutral light background.Mixing spoon

Rinse the rice in a fine-mesh colander and drain well. Bring 2 cups of the vegetable broth to a boil in the medium saucepan. Stir in the rice, cover and reduce the heat to low. Cook for 15–20 minutes, until the liquid is absorbed and the rice is tender. Remove from the heat and let stand, covered, for 5 minutes, then fluff.

Take care around the boiling broth and hot saucepan to avoid scalds.

1 cup long-grain white rice
2 cups vegetable broth
3
Steam the broccoli
Measuring Spoons
Colander
A centered pair of quilted gray oven mitts on a light neutral background.Oven mitts
Centered realistic ceramic kitchen bowl photographed against a light neutral background with soft studio lighting.Bowl

Meanwhile, place the broccoli and 3 tablespoons of water in the microwave-safe bowl. Cover with the lid slightly vented and microwave on high for 4–5 minutes, until bright green and just tender when pierced with a fork. Open the cover away from your face to release the steam, then drain thoroughly.

Use oven mitts to handle the hot bowl, and open the vented cover away from your face to avoid steam burns.

4 cups broccoli florets
3 tablespoons Water
4
Make the roux
Saucepan
Measuring Spoons
Mixing spoon

Melt the remaining 2 tablespoons of butter in the large saucepan over medium heat. Add the garlic and cook for 30 seconds, stirring. Add the flour and cook, stirring constantly, for 1 minute.

2 tablespoons butter
2 Each garlic
2 tablespoons all-purpose flour
5
Finish the cheese sauce
Centered stainless-steel balloon whisk on a light neutral background.Whisk
Saucepan
Measuring Cups
Measuring Spoons
Mixing spoon

Gradually whisk in the remaining 1 cup of vegetable broth, followed by the milk. Add the salt and pepper. Bring to a gentle simmer, whisking frequently, and cook for 3–5 minutes, until smooth and slightly thickened. Remove from the heat and stir in 1 1/4 cups of the cheddar until melted. The sauce should be creamy and pourable.

Do not taste the sauce until it has cooked through; raw flour should not be tasted.

1 cup vegetable broth
1 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon Ground Black Pepper
1 1/4 cups cheddar cheese
6
Assemble the casserole
Measuring Cups
Mixing spoon
Baking dish

Gently fold the cooked rice, drained chickpeas and broccoli into the sauce. Transfer to the prepared baking dish and spread evenly without packing it down. Sprinkle the remaining 3/4 cup cheddar evenly over the entire casserole.

2 1/2 cups chickpeas
3/4 cup cheddar cheese
7
Bake and check the center
Oven mitts
Baking dish
Centered unbranded instant-read food thermometer with a stainless-steel probe and dark handheld housing on a light neutral background.food thermometer

Bake uncovered for about 20–25 minutes, until the sauce is bubbling around the edges, the center is steaming hot and the cheese is lightly browned. Check the center with a food thermometer; it must reach 165°F (74°C). The baking time is an estimate; bubbling sauce and lightly browned cheese are quality cues, not substitutes for the temperature check. Avoid baking longer than necessary so the rice stays creamy.

Use oven mitts when handling the hot baking dish.

8
Rest and serve

Let stand for 5 minutes before dividing the casserole into four portions and serving.

9

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