My homemade Cheesy Rice recipe gives you tender, fluffy rice that’s flavorful with a touch of butter, plus fresh garlic, onion, and thyme. Finished with gooey cheddar and nutty Parmesan, it’s the perfect versatile, easy side dish!
This Cheesy Rice recipe is my homemade, real-kitchen answer to those grocery store boxed mixes. I promise that you’ll find all the same comfort and versatility as the boxed versions, and I predict that this easy side dish will become a regular on your table — just like it has on ours. We’re currently loving it paired with Lemon Pepper Chicken and Roasted Asparagus!
Why This Cheesy Rice Has Become a Dinnertime Staple
While I definitely get the appeal of a quick-cooking, shelf-stable box mix of cheesy rice, I’m still a stickler for realness. When I can easily recreate a favorite classic, while enjoying better flavor and ditching a couple dozen nonessential ingredients listed on the side of the box, I’m in. Here’s why this cheesy rice recipe wins in our kitchen, and on our table.
WHAT YOU CAN EXPECT:
- Classic comfort food flavor. The ingredients here are picky-eater approved, yielding a flavorful dish that’s rich and delicious, and welcomed by all.
- Double the cheesy goodness. I created this recipe with real cheddar and Parmesan — no box mix powders here. The result is better flavor and texture, with a richer, more savory taste and with cheese that’s actually chewy, gooey, and melty (the way cheese is supposed to be)!
- A multitasking side dish. This dish is incredibly versatile, a great side for most any main dish protein — I share some of my favorite pairings below, under “Serving Suggestions”. I also love that this recipe offers us another easy rice option, very different from my Cilantro Lime Rice.
Enjoy!
What You’ll Need
Scroll down to the printable recipe card to find the exact ingredient quantities and full recipe instructions.
- Butter – Unsalted butter adds richness and sautés the onion and rice for deeper flavor. You can swap in olive oil if you’d like.
- Onion and garlic – Brings an earthy, pungent fresh flavor to the dish.
- Rice – Long-grain white rice cooks up fluffy and tender without becoming mushy. Brown rice takes longer to cook, so I don’t recommend swapping it in for this recipe.
- Chicken broth – This adds more flavor to the rice than water. I always use a low-sodium variety. You can use vegetable broth for vegetarian cheesy rice.
- Salt & pepper – These simple seasonings are all you need to boost the other flavors in this dish.
- Thyme – Fresh thyme adds a fresh herbaceous flavor to the rice.
- Cheese – I switch it up each time, using either mild, medium, or sharp cheddar, plus grated Parmesan. The cheddar melts and becomes rich and creamy-chewy, while the Parmesan adds a nutty, more savory bite that really elevates the overall flavor of the finished rice.
How to Make Cheesy Rice
Below, find step-by-step photos showing you the process of making this cheesy rice recipe.
- Rinse the rice. Run it under cool water in a fine mesh sieve until the water runs clear, then set aside.
- Sauté the aromatics. Melt the butter in a saucepan over medium heat and cook the onion until soft and translucent.
- Toast the rice and garlic. Add the rice and garlic, and cook briefly until fragrant and lightly toasted.
- Simmer. Stir in the broth, salt, pepper, and thyme, bring to a boil, then cover and simmer for 18 to 20 minutes, or until the rice is tender.
- Fluff the rice. Remove from heat and fluff with a fork.
- Make it cheesy. Stir in the cheddar and Parmesan until melted.
- Garnish and serve. Finish with parsley, cracked pepper, and flaky salt if desired.
Brenda’s Ideas for Recipe Variations
I always get questions about altering recipes. If you want to put your own spin on this dish, here are a few ideas to get you started:
- Add vegetables. This cheesy rice is also great with vegetables like broccoli, peas, or sweet bell peppers. Simply add 1 cup of fresh or frozen peas, small-chopped broccoli florets, or diced bell peppers to the rice halfway through cooking in Step 5. Just sprinkle them over the rice so they steam — no need to stir them in. When you add the cheese at the end, then stir everything together.
- Use different cheese. You can change the flavor of the rice by using different cheeses. Try pepper jack, smoked gouda, or fontina. Even mild cheddar versus sharp cheddar makes a noticeable difference in flavor. Each cheese variety adds a little something different, so feel free to choose one that’s based on what else you’re serving for dinner.
- Make it spicy. If you like some heat, try adding minced fresh jalapeno at the same time you sauté the onion. You could also sprinkle in some red pepper flakes when you stir the cheese into the rice — or just offer red pepper flakes on the table, for individuals to add as they like.
Serving Suggestions
Serve cheesy rice with:
- Chicken. I already mentioned Lemon Pepper Chicken at the start; also try my Chicken Madeira. For grilled options, Beer Can Chicken or yummy Grilled Honey Mustard Chicken Kabobs are excellent choices.
- Pork. Grilled Pork Chops and Crockpot Ham are easy favorite mains that pair well.
- Beef. This is a great dish alongside a perfectly Grilled Ribeye or comforting Air Fryer Meatloaf.
- Veggies. Simple veggie sides like Grilled Vegetables work well.
More Rice Recipes
Cheesy Rice
Yield: 4 servings
This dish offers tender, fluffy rice that's flavorful with a touch of butter, plus fresh garlic, onion, and thyme. Finished with gooey cheddar and nutty Parmesan, it's the perfect versatile, easy side dish!
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Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, diced small
- 1 cup long-grain white rice
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- ½ teaspoon Morton kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon fresh thyme leaves
- ½ cup freshly shredded cheddar cheese (mild, medium, or sharp – whatever you like)
- ½ cup grated Parmesan cheese
Instructions
- Place rice in a fine mesh sieve and run under cool water until water runs clear. This removes extra starch so the rice doesn’t become gummy. Set rice aside.
- In a large saucepan over medium heat, melt butter. Add onion and sauté for 2-3 minutes, or until it becomes tender and translucent.
- Add rinsed rice and garlic to the onions and cook for 1-2 minutes, or until the garlic becomes aromatic and the rice is lightly toasted.
- Pour in chicken broth and add salt, pepper, and thyme. Stir to combine and then bring mixture to a boil, turning up heat a bit if needed.
- Once boiling, reduce heat to low, cover pan with a tight fitting lid, and simmer for 18-20 minutes, or until the rice is tender and has absorbed all of the chicken stock.
- When rice is done, remove it from the heat and fluff gently with a fork.
- Fold in cheddar and Parmesan, until they are fully melted.
- Garnish with a sprinkle of chopped parsley or additional fresh thyme leaves, a bit of cracked black pepper, and a bit of flaky sea salt if desired.
Nutrition Information:
Calories: 343kcal Carbohydrates: 41g Protein: 12g Fat: 14g Saturated Fat: 8g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 0.2g Cholesterol: 40mg Sodium: 1068mg Potassium: 135mg Fiber: 1g Sugar: 1g Vitamin A: 430IU Vitamin C: 2mg Calcium: 276mg Iron: 1mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
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