Quick Stovetop Cheesy Rice with Sharp Cheddar and Garlic
A warm, creamy bowl of cheesy rice made with sharp cheddar cheese and garlic, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
- 2 cups low-sodium chicken broth
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 tablespoon fresh parsley, chopped (optional garnish)
Instructions
Preparation
- Melt the butter in a medium saucepan over medium heat.
- Add the minced garlic and cook for 30 seconds until fragrant. Do not let the garlic brown.
- Add the uncooked rice to the saucepan and toast it, stirring constantly, for 1 to 2 minutes until the edges look slightly translucent.
- Pour in the chicken broth and milk. Add the salt and pepper.
- Bring the mixture to a boil, then immediately reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until the liquid is absorbed and the rice is tender.
- Remove the saucepan from the heat. Keep it covered for 5 minutes to steam.
- Remove the lid. Stir in the shredded cheddar cheese and grated Parmesan cheese until fully melted and creamy.
- Fluff the cheesy rice gently with a fork before serving immediately. Garnish with fresh parsley if desired.
Notes
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat with a splash of milk or broth to restore creaminess. Can freeze for up to two months.