This easy broccoli rice with bone broth is a nutritious, protein packed side dish that comes together in just 20 minutes using a pressure cooker. Made with just three simple ingredients: white rice, broccoli, and chicken bone broth, this recipe delivers gut healthy benefits and extra protein from the collagen rich broth. Perfect for meal prep, freezer friendly, and an excellent addition to any balanced thali meal.
1cup(220g)Sona Masoori rice - sona massori or basmati
2.25cups(540ml)chicken bone broth
Instructions
Prepare the Broccoli:
Add 1 lb broccoli to a food processor. Pulse until the broccoli is chopped into tiny, rice sized pieces. If using frozen broccoli, no need to thaw first. Set aside.
Prepare the Rice:
Place 1 cup Sona Masoori rice in a fine mesh strainer and rinse under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
Pressure Cook:
Add the washed rice, chopped broccoli, and 2.25 cups chicken bone broth to the pressure cooker. Stir gently to combine and distribute the broccoli evenly throughout the rice.
Close the lid and set the pressure valve to sealing position. Cook on high pressure for 9 minutes. Allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.
Serve or Store:
Open the lid carefully, avoiding the steam. Use a fork to gently fluff the broccoli rice, mixing the broccoli and rice together evenly. Serve immediately as a nutritious side dish for your thali, or portion into containers for meal prep.
To freeze: Allow the broccoli rice to cool completely to room temperature. Divide into individual portion containers (165g each) and freeze for up to 3 months. To reheat, microwave directly from frozen for 2 to 3 minutes, stirring halfway through, or thaw overnight in the refrigerator and reheat on the stovetop with a splash of broth.
Video
Notes
Recipe Yield: Makes approximately 1155g total = 7 servings of 165g each.Bone Broth Benefits: Cooking rice in bone broth adds collagen, amino acids, and extra protein while infusing rich, savory flavor into every grain. This supports gut health, joint mobility, and provides more nutrition than water cooked rice.Fresh vs Frozen Broccoli: Both work equally well in this recipe. Frozen broccoli is convenient and often more affordable. If using fresh, include the stems for extra fiber and nutrition.Meal Prep Tips: This broccoli rice stores well in the refrigerator for up to 4 days. Make a batch on Sunday and use throughout the week as a quick, balanced side dish.Freezer Friendly: This recipe freezes beautifully. Portion into individual containers for grab and go convenience. The broccoli maintains its texture well when reheated.Serving Suggestions: Pair with any curry from your thali: Horse Gram Curry, Chicken Curry, Egg Pulusu, or Channa Masala. Also excellent alongside dal and a fresh salad for a complete balanced meal.Stovetop Method: Combine all ingredients in a pot with a tight fitting lid. Bring to a boil, reduce to low heat, cover, and simmer for 15 to 18 minutes until liquid is absorbed. Let rest covered for 5 minutes before fluffing.Rice Cooker Method: Add all ingredients to rice cooker and cook on regular white rice setting. Fluff when done.Vegetarian Option: Substitute vegetable broth for chicken bone broth. The dish will still be flavorful though it will have less protein.
NUTRITION
Nutrition Facts
Easy Broccoli Rice with Bone Broth
Serving Size
1 serving (165g)
Amount per Serving
Calories
145
% Daily Value*
Protein
7
g
14
%
Carbohydrates
29
g
10
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Fat
0.1
g
0
%
Potassium
189
mg
5
%
Sodium
42
mg
2
%
Vitamin D
0
µg
0
%
Calcium
30
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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