• Preheat your oven to 350 degrees.
• Gently spray an 8x8 baking dish with non-stick cooking spray. Set aside.
• Roughly chop 12 ounces of cooked broccoli. I used a bag of broccoli and cooked it in the microwave, but you can boil it in a pot of hot water as well. Just be sure to drain off any excess water before adding it to your mixing bowl.
• Cook 16 ounces of white rice. I used 4 of the “Minute Rice” microwavable single serving cups. It tastes good and is quick way to get the rice ready. You can also boil your own.
• Add the cooked rice to the mixing bowl with the chopped broccoli. Season with the salt and gently toss the ingredients together. Set aside.

Prepare the cheese sauce:

• In a saucepan add the butter. Once the butter is melted, add the flour and stir to form a roux.
• When the flour begins to bubble, slowly add in the 2% milk. Whisk to combine.
• Once all of the milk is added and the sauce is creamy, add the Dijon mustard, Velveeta and mozzarella cheese, and black pepper. Blend well using a whisk or spatula.
• Once the cheese sauce is melted, you can pour the mixture over the rice and broccoli.
• Using a spatula, gently toss all of the ingredients together in the mixing bowl making sure the rice and broccoli are well coated in the cheese sauce.
• Pour the mixture into your baking dish. Top with a sprinkle of shredded mozzarella cheese. Cover with foil and bake for 16-18 minutes. Remove the foil and broil for 2-3 minutes so the cheese on top gets slightly crispy.
• Serve immediately and enjoy!
• To reheat this dish, simply add some chicken stock to a pan and add in a few scoops of the cheesy rice. The chicken stock will help reconstitute the rice and make it creamy again.