Rice is a staple side dish and although it can be a little boring, it’s easy to make it exciting! This garlic butter parmesan is just packed with flavour and it’s sure to elevate any meal that it’s served with! Garlic and butter is a classic flavour combination for a good reason! This recipe starts out by melting the butter and cooking the garlic in it before adding the rice and chicken broth (link) and steaming the rice. When the rice is cooked, parmesan cheese is mixed in to add even more flavour! I like to brighten the dish up a bit with fresh lemon juice and zest along with fresh parsley. If you are looking for a side dish that people will be talking about, this is it!
Garlic Butter Parmesan Rice
Rice, kicked up a few notches, with plenty of butter, garlic and parmesan! A side dish that’s the star of the meal!
ingredients
- 4 tablespoons butter
- 4 cloves garlic, chopped
- 1 1/2 cups long grain rice
- 3 cups chicken broth (link) or vegetable broth (link)
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1/2 cup parmigiano reggiano (parmesan cheese), grated
- 1 tablespoon parsley, chopped (optional)
- salt and pepper to taste
directions
- Melt the butter in a pan over medium heat, add the garlic and cook until fragrant, about a minute.
- Add the rice, mix and cook for a minute.
- Add the broth, bring to a boil, reduce the heat and simmer, covered, until the broth is absorbed and the rice is cooked, about 20 minutes.
- Mix the lemon juice, zest, parmesan, and parsley into the rice and let the cheese melt.
- Season with salt and pepper to taste and enjoy!
Option: Make a meal out of it by pan searing some chicken (or shrimp) first, set it aside while the rice cooks and serve on top of the rice.
Option: Add 4 cups baby spinach at the end, mix it in and let it wilt.
I think you mean melt the butter, not melt the rice????
That is correct! Thanks!
Just received your email. This recipe looks awesome. I think there is a typo in the directions: number 1. It says “melt the rice”. Guessing it should be, “Melt the butter in a pan over medium heat”. Looking forward to this one.
That is correct! Thanks!
Twenty minutes to cook white rice? Seriously? I cook mine in ten or so, nicely defined grains and al dente.
Do you leave all 4 cloves of garlic in the rice or remove after cooking. I do love garlic.