Ingredients
Scale
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1 cup cheddar cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
- Boil Broth: In a medium saucepan, bring the chicken broth to a boil.
- Cook Rice: Add the rice, butter, and salt to the boiling broth. Stir once, then reduce the heat to low. Cover and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
- Add Cheese: Remove the saucepan from heat. Stir in the cheddar and Parmesan cheeses until fully melted and the rice is creamy.
- Let Sit: Cover the saucepan and let it sit for a few minutes to allow the flavors to meld beautifully.
- Serve: Fluff the rice with a fork and garnish with chopped parsley if using. Serve warm as a delectable side that perfectly complements your main dishes.
- Prep Time: 5 minutes
- Cook Time: 20 minutes