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!
Ingredients
2tablespoonsunsalted butter
1smallonion,diced small
1cuplong-grain white rice
2clovesgarlic,minced
2cupslow-sodium chicken broth
½teaspoonMorton kosher salt
½teaspoonfreshly cracked black pepper
½teaspoonfresh thyme leaves
½cupfreshly shredded cheddar cheese(mild, medium, or sharp - whatever you like)
½cupgrated 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 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.