Ingredients:

• 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

Instructions:

• 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.