Cheesy Rice Recipe (Creamy, Comforting, and So Easy)
This creamy, skillet cheesy rice is a cozy, one-pan side dish made with tender long-grain rice, melty cheddar, and a touch of butter and milk. It comes together on the stovetop in under 30 minutes and pairs with just about any main dish.
Ingredients
- 1 cup long-grain white rice uncooked; Jasmine or standard long-grain
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion finely diced (about 1/2 cup)
- 2 cloves garlic minced
- 2 cups low-sodium chicken broth or vegetable broth
- 1/2 teaspoon kosher salt more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika optional, for color and warmth
- 1/2 cup whole milk or half-and-half for extra creaminess
- 1 cup sharp cheddar cheese shredded, packed; freshly shredded melts best
- 1/4 cup Parmesan cheese grated
- 2 tablespoons cream cheese softened; optional for extra creaminess
- 2 tablespoons fresh parsley or chives chopped, for garnish (optional)
Instructions
- In a large skillet or saucepan with a lid, heat the butter and olive oil over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, for 3–4 minutes, until the onion is soft and translucent. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.2 tablespoons unsalted butter, 1 tablespoon olive oil, 1 small yellow onion, 2 cloves garlic
- Add the uncooked long-grain rice to the pan. Stir well to coat the rice in the butter and oil. Cook for 1–2 minutes, stirring, until some of the grains look slightly opaque and you smell a toasty aroma.1 cup long-grain white rice
- Pour in the chicken broth, then sprinkle in the salt, black pepper, and paprika (if using). Stir to combine. Bring the mixture to a gentle boil over medium-high heat, then immediately reduce the heat to low and cover the skillet with a tight-fitting lid.2 cups low-sodium chicken broth, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon paprika
- Let the rice simmer on low for 15–18 minutes without lifting the lid if possible. At around 15 minutes, quickly check: the liquid should be absorbed and the rice tender. If it’s not quite done and looks dry, splash in 2–3 tablespoons of water or broth, cover, and cook another 2–3 minutes.
- Turn the heat down to low (or off, if your burner runs hot). Gently fluff the rice with a fork to loosen the grains. Stir in the milk (or half-and-half) and cream cheese, if using. Warm for 1–2 minutes, stirring gently, until everything is steamy and smooth.1/2 cup whole milk, 2 tablespoons cream cheese
- Sprinkle in the shredded cheddar and Parmesan a handful at a time, stirring slowly after each addition. Keep the heat low so the cheese melts into a creamy sauce instead of turning grainy. Taste and adjust seasoning with a bit more salt or pepper if needed.1 cup sharp cheddar cheese, 1/4 cup Parmesan cheese
- Turn off the heat and let the cheesy rice sit for 3–5 minutes to thicken to a creamy-but-scoopable texture. Stir once more, then sprinkle with chopped parsley or chives before serving. If the rice is too thick, stir in a splash more warm milk or broth; if it’s too loose, let it sit uncovered for a few extra minutes or gently simmer on low, stirring, until it thickens.2 tablespoons fresh parsley or chives
Notes
Variations: Add small steamed broccoli florets for broccoli cheddar cheesy rice; fold in cooked bacon or ham and green onions for a loaded version; use cayenne or red pepper flakes and Pepper Jack for a spicy twist; swap part of the broth for salsa and use Mexican blend cheese with black beans and corn for a Mexican-inspired version; use long-grain brown rice with 2 1/2 cups broth and a 35–40 minute simmer for a whole-grain option. Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 2 months. Reheat gently with a splash of milk or broth on the stovetop or in the microwave. For best texture, use freshly shredded cheese and keep the heat low when adding cheese.
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