Make-Ahead Broccoli, Cheese & Rice

(I first made this recipe last Thanksgiving as a side dish. My son isn't a big fan of meats, including turkey, so this was a wonderful way for him to get his protein, starch and vegetable in one dish. I found this recipe in Kraft's Food & Family magazine.)

6 cups fresh broccoli florets
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
2 cups instant white rice, uncooked
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1-1/2 Tbsp. butter
10 RITZ Crackers, crushed
2 Tbsp. KRAFT 100% Grated Parmesan Cheese


BRING broccoli and broth to boil in medium saucepan on medium-high heat. Stir in rice; cover. Remove from heat. Let stand 5 min. Stir in VELVEETA; cover. Let stand 5 min. Stir until VELVEETA is completely melted. Spoon into microwaveable serving bowl; cover with plastic wrap. Refrigerate up to 24 hours.

MEANWHILE, melt butter in small skillet on medium heat. Add cracker crumbs; cook 2 to 3 min. or until golden brown, stirring frequently. Cool completely. Stir in Parmesan cheese. Spoon into resealable plastic bag; seal bag. Store at room temperature up to 24 hours.

VENT plastic wrap covering broccoli mixture by poking a few holes in the top. Microwave on HIGH 5 to 6 min. or until heated through; stir. Sprinkle with cracker crumb mixture. Microwave, uncovered, an additional 2 to 3 min. or until heated through.

Makes 12 servings, 1/2 C. each.

Substitute: Prepared as directed, using Velveeta made with 2% milk.