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Preheat the oven to 400 degrees F. Spray a 9 X 13 inch baking dish with nonstick cooking spray.
Place a large pot over medium heat. Add the butter, onions and garlic. Sauté the onions for 2-3 minutes. Then stir in the rice, 6 cups broth, green chiles, salt, smoked paprika, and crushed red pepper. Cover the pot and bring to a boil. Allow the rice to cook for 15-20 minutes, covered, until steam holes are evident on the surface and the broth has absorbed.
Cover the pot and bring to a boil. Allow the rice to cook for 15-20 minutes, covered, until steam holes are evident on the surface and the broth has absorbed.
Stir the small broccoli florets, cream cheese, 4 cups shredded cheddar, and remaining 1 cup broth into the rice. Stir until the cream cheese melts into the mixture.
Spoon the rice mixture into the baking dish. Bake for 15 minutes. Then top the rice with the remaining shredded cheddar and place back in the oven for 5 minutes. Serve warm.