Start by cooking your rice according to package directions. I usually make it while chopping the vegetables so it’s ready when I need it. If you’re using fresh broccoli, steam or boil it just until tender — about 4 minutes. For frozen broccoli, thaw and pat dry to remove extra moisture. You don’t want it soggy since it’ll cook more in the oven.
In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 3–4 minutes. Add the garlic and cook for another 30 seconds, just until fragrant.
Reduce the heat slightly and stir in the cream of mushroom soup, sour cream, milk, salt, pepper, and paprika. Mix until smooth and warm. Add one cup of shredded cheddar and stir until melted and creamy. The sauce should coat the spoon easily but not feel too thick — you can always add a splash more milk if it looks too heavy.
In a large mixing bowl, combine the cooked rice, broccoli, and cheesy sauce. Stir gently until everything is evenly coated. Transfer the mixture into a greased 9×13-inch baking dish and smooth out the top. Sprinkle the remaining cheese over the top, followed by breadcrumbs or crushed crackers if you want extra crunch.
Bake at 350°F (175°C) for 25–30 minutes, or until the top is bubbling and lightly browned. Let it rest for 5–10 minutes before serving — this allows it to set slightly, making it easier to scoop while keeping all that creamy goodness intact.
