Broccoli and lemon rice skillet
Rice and broccoli cook in one covered pan for a simple dinner base. Keep the lid on during the rice’s main cooking period, then add the vegetables when the grains are nearly tender.
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Broccoli and lemon rice skillet
Ingredients
How to make it
- Heat oil in a lidded pan. Cook onion gently for 5 minutes.
- Add rice and stock, using the liquid ratio and timing on the rice packet. Bring to a simmer and cover.
- About 6 minutes before the rice is due to finish, quickly add small broccoli florets on top and replace the lid. Cook until rice and broccoli are tender; add a little hot water if needed.
- Remove from heat, rest covered for 5 minutes, then fluff. Stir in lemon juice, zest, pepper and optional cheese.
Make it work in your kitchen
Cut broccoli into small, even florets so it cooks in the short steaming time. Different rice varieties need different liquid and cooking times; this version is designed for ordinary long-grain white rice. Serve promptly and chill leftovers using shallow containers. Do not leave cooked rice sitting out for later.
Sources & further reading
Source material and official guidance. Original practical suggestions are editorial content, not statements from the organisations below. Selected references checked September 24, 2026; publication dates and context are stated in each article.
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