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Heat the olive oil in a medium sauce pan over
medium heat.
Add the rice and stir to coat. Toast the rice,
stirring often, just until it starts to turn
golden.
Pour in the chicken broth, bring to a boil,
turn heat to low, and cover.
Cook, covered, for 10 minutes.
While the rice is cooking, chop the broccoli
into small, bite-sized pieces.
After 10 minutes, add the broccoli to the rice
and continue cooking for 5 -10 minutes or until
most of the liquid has been absorbed. (The
broccoli will cook for 5-10 minutes and steam
for 5. If you'd like it more tender, add it to
the pot of rice sooner. As it is, it should be
tender-crisp.)
Remove from the heat and add the butter, ham,
cheddar, and garlic powder. Stir until well
incorporated. Cover and let sit for 5 minutes.
Stir again and add salt and pepper to taste and
a splash of milk if you'd like to thin out the
texture a little bit, if needed.
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