Cheesy Broccoli and Rice

This recipe would work for a main dish or side dish.  Last night we had it for dinner.  I love all in one meals where the vegetable is packed right into the casserole.  I also love that this dinner was meatless but if you wanted to add shredded chicken that would also work in this recipe.  The crunchy, flavorful crumb mixture used on top of the casserole was such a nice touch.  It was a big hit and I will certainly make it again.

2 T. Butter or Olive Oil
1 small onion, chopped small
Broccoli (I used two heads of fresh but you could probably use frozen)
1 1/4 C. Rice
4 C. Chicken Broth
1 1/2 C. Half and Half
1 tsp. Salt
1/4 tsp. Pepper
2 C. Cheddar Cheese, shredded
1/8 tsp. Cayenne Pepper

Topping:
3 slices Sandwich Bread, crumbled
3/4 C. Grated Parmesan
1/4 C. Butter Melted
1 clove Garlic, pressed

Heat a skillet on med. high heat and add oil (or butter).  Saute broccoli until crisp tender, about 4 minutes or so.  Remove broccoli from pan.  Add onion and rice to pan and saute until rice is golden brown and onion is translucent.  Add broth, half and half, salt and pepper to pan and reduce heat to medium low.  Cook uncovered for 25 minutes, stirring frequently, until rice is done.  When rice is done the mixture will still be kind of creamy. Add cayenne pepper, broccoli, and cheese and mix until everything is well distributed.  Heat oven to 400 degrees.  Transfer rice mixture to a greased 9x13 pan.  Mix bread crumbs, parmesan, butter, and garlic together in a small bowl then sprinkle over top of casserole.  Bake 15 minutes to melt cheese and brown the topping.