Preheat your oven to 350°F (175°C). In a saucepan, bring the chicken broth to a boil. Once boiling, add the rice. Reduce the heat to low, cover it, and let it simmer for 18 minutes. This will allow the rice to absorb all the flavorful broth.

While the rice is cooking, heat the olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic and sauté them until they turn translucent and fragrant. Next, steam the broccoli florets until they become tender-crisp, which usually takes about 3 to 4 minutes.

Now, let’s bring it all together! In a large mixing bowl, combine the cooked rice, sautéed onion and garlic, steamed broccoli, cream of mushroom soup, sour cream, and 1 1/2 cups of shredded cheddar cheese. Season it with salt, pepper, and paprika to taste. Transfer this hearty mixture into a greased 9×13 inch baking dish. Don’t forget to top it with the remaining shredded cheese and sprinkle the breadcrumbs evenly over the top for that perfect crunchy finish. Bake this lovely dish in the oven for about 25 to 30 minutes, or until it is bubbly and the top has turned a glorious golden brown.