Ingredients
Scale
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 1/2 cups long-grain rice
- 3 cups chicken broth
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Heat olive oil in a medium saucepan over medium heat. Add minced garlic and cook for about 1 minute, until fragrant. Be careful not to burn the garlic.
- Add rice to the saucepan and stir to coat with the oil and garlic. Cook for 1-2 minutes, stirring constantly.
- Pour in chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender.
- Remove from heat and stir in Parmesan cheese and butter. Season with salt and pepper to taste.
- Fluff with a fork and garnish with fresh parsley, if desired. Serve immediately.
Notes
For a richer flavor, use bone broth instead of chicken broth. You can also add a pinch of red pepper flakes for a little heat. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg