Overhead View of a Black Skillet Filled with Broccoli Rice Casserole and Topped with Cheese. Two Small Rustic Plates are Set on the Top Left. One is Filled with Lime Rounds and the Other is Filled with Cilantro Stems

Broccoli Rice Casserole

A quick weeknight dinner recipe made with fresh broccoli, corn, organic cheese and jasmine rice
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Calories 941kcal
Author Healing Tomato



  • preheat oven to 350 degrees.
  • In a small cast iron skillet, heat 2 Tbsp of extra virgin olive oil for 30 seconds
  • Add the cumin seeds and let them brown
  • Add broccoli florets and the corn
  • Add salt, cayenne pepper, cumin powder and taco seasoning
  • Cook for broccoli casserole mixture for fifteen minutes or until the broccoli soften
  • Add the cooked jasmine rice and mix well
  • Top with organic shredded cheese
  • Place the cast iron skillet in the oven for 7 minutes or until all the cheese has melted.
  • Remove from the oven top with sriracha before serving



Calories: 941kcal | Carbohydrates: 127g | Protein: 28g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 56mg | Sodium: 1619mg | Potassium: 614mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1400IU | Vitamin C: 85.1mg | Calcium: 528mg | Iron: 3.4mg