Cheesy Rice
Whip up this tasty cheesy rice in next to no time. It's perfect as a quick and easy side dish. Use any kind of cheese and seasonings to make it your own.
Servings: 4
Equipment
- Saucepan Medium with Lid
Ingredients
- 1 Cup long grain white rice
- 2 Cups chicken broth
- 3 Tablespoons unsalted butter
- ½ Teaspoon garlic powder
- ½ Teaspoon salt
- ½ Teaspoon black pepper
- 1½ Cups sharp cheddar cheese freshly shredded
- 1 Splash milk optional for creaminess
Instructions
- Rinse rice in a fine mesh sieve under cold water until water runs clear. Pour broth into a medium saucepan and bring to a boil.
- Once boiling, stir in rice. Turn heat down to low and cover with lid. Cook for 15 to 20 minutes, or until rice is tender.
- Fluff rice with a fork and add butter, garlic powder, salt, and pepper. Cook for 1 or 2 minutes on low heat.
- Stir in cheese until melted and add a splash of milk for creaminess, if desired. Serve warm.
Notes
Rinse the rice first: Rinse your rice thoroughly under cold water to remove the starch and ensure fluffy rice.
Shred your own cheese: Use a box grater to shred a block of sharp cheddar cheese, or whatever cheese you want to use. Pre-shredded cheese won't melt as smoothly due to the anticaking agents that stop the shreds from sticking together in the package.
Add some milk: Although adding a splash of milk is optional, it does make the dish extra-creamy so I recommend it. Heavy cream or Half & Half would work too, or even a little sour cream.
Liquid left after cooking: If there's liquid left in the saucepan after cooking the rice, just drain it off before adding your cheese and other seasonings.
Shred your own cheese: Use a box grater to shred a block of sharp cheddar cheese, or whatever cheese you want to use. Pre-shredded cheese won't melt as smoothly due to the anticaking agents that stop the shreds from sticking together in the package.
Add some milk: Although adding a splash of milk is optional, it does make the dish extra-creamy so I recommend it. Heavy cream or Half & Half would work too, or even a little sour cream.
Liquid left after cooking: If there's liquid left in the saucepan after cooking the rice, just drain it off before adding your cheese and other seasonings.
Nutrition
Calories: 426kcal | Carbohydrates: 39g | Protein: 14g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 1008mg | Potassium: 118mg | Fiber: 1g | Sugar: 1g | Vitamin A: 691IU | Vitamin C: 0.01mg | Calcium: 322mg | Iron: 1mg
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