In a large oven-safe skillet or Dutch oven with a lid, melt the butter over medium heat. Once melted, add the chopped onion, garlic, and broccoli stem pieces. Sprinkle in a pinch of salt and sauté for 5-7 minutes, stirring occasionally, until softened but not browned.

Stir in the rice and 1¾ cups water. Add about 1 teaspoon of salt (or season to taste). Bring everything to a boil, then lower the heat to a gentle simmer. Cover with a lid and cook for 10 minutes.

After 10 minutes, quickly scatter the broccoli florets over the rice. Sprinkle with a small pinch of salt, cover again, and cook for another 8-10 minutes, until the rice is tender and the broccoli is bright green.

Turn off the heat and let the skillet rest, covered, for 5 minutes. This gives the rice time to absorb any remaining moisture.

Preheat your broiler to high. Remove the lid and gently stir the broccoli and rice together. Sprinkle the grated cheddar cheese evenly over the top.

Place the skillet under the broiler for 2-4 minutes, watching closely, until the cheese melts and starts to bubble with golden spots. Serve hot with a splash of hot sauce, if desired.