Broccoli Rice Casserole


  • 2lbs. broccoli crowns, trimmed
  • 3 cups white rice
  • 4oz bacon, thinly sliced
  • 1 large onion, diced
  • 2 tbsp garlic, chopped
  • 4oz butter
  • 2 tbsp Ben's Heffer Dust
  • 2 tbsp Colden's Freakin' Greek Rub
  • 1/2 cup all-purpose flour
  • 16oz chicken stock
  • 32oz heavy cream
  • 16oz sour cream
  • 4 cups shredded sharp cheddar cheese


  • Cook the rice per package instructions.
  • Trim the stems from the broccoli, cutting the stems in small pieces.
  • Cook the broccoli florets on a mat for 15 minutes at 375℉ until lightly smoked.
  • Heat Matador over medium heat.
  • Cook the sliced bacon until crisp.
  • Add the onion and diced broccoli stems and cook for 4-5 minutes until tender.
  • Add the garlic, butter, and seasoning and cook for 4 minutes.
  • Add the flour to form a roux, then cook for 1-2 minutes.
  • Add the chicken stock and heavy cream, allowing to simmer to thicken.
  • Add the sour cream, cooked rice, broccoli florets, and cheese, then stir to combine and taste, adjusting seasoning as needed.
  • Add to a greased 9"x13" inch pan, then top with 1 cup of shredded cheddar.
  • Bake at 375℉ for 25-30 minutes until golden and bubbly.