Cream Cheese Rice with Broccoli and Sun-dried Tomatoes

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

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

Directions

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.

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.

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.

Once the rice is ready, stir in the cream cheese and Parmesan cheese until melted and smooth.

Finally, mix in the vegetables until evenly blended.

Nutrition

• Calories: 337 kcal
• Total Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 6 g
• Cholesterol: 33 mg
• Sodium: 178 mg
• Total Carbohydrate: 44 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 7 g