Garlic Parmesan Rice is a delightful side dish that combines long-grain white rice, butter, onion, garlic, chicken stock, and Parmesan cheese. This creamy and savory rice dish is not only simple to make but also incredibly flavorful. For another buttery rice dish, try our Dirty Rice!

The Easiest Side Dish

This is a delicious and easy-to-make side dish that pairs well with many main dishes like oven-roasted chicken breasts, or beer braised beef short ribs. The long-grain white rice simmers with onion and garlic in chicken stock, then gets a giant boost of flavor from the Parmesan cheese.

Tips for Perfect Rice

To ensure your rice is perfectly cooked, make sure you have a tight fitting lid, and then taste it after 15-18 minutes of simmering. Let it rest a bit after removing it from heat before fluffing. The rice should be soft and fluffy when ready to eat.

A close up image of Garlic Parmesan Rice in a bowl with a spoon lifting out a bite.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, sprinkle a little water over the rice and microwave it until hot. This will help keep it moist and fluffy.

Enjoy this delicious as a tasty side dish or a standalone meal. Its rich, savory flavors are sure to be a hit at your table!

Garlic Parmesan Rice

Prep Time 10

Cook Time 20

Total Time 30

Enjoy creamy Garlic Parmesan Rice made with long-grain rice, butter, garlic, and Parmesan cheese. Perfect side dish for any meal!

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Ingredients

▢ 6 tablespoons unsalted butter, divided
▢ ¼ cup yellow onion, diced (approximately ¼ of an onion)
▢ 1 tablespoon garlic, minced
▢ 1½ cups uncooked long-grain white rice
▢ 3 cups chicken broth
▢ ½ teaspoon kosher salt,
▢ ¼ teaspoon black pepper
▢ ½ cup parmesan cheese grated
▢ fresh parsley for garnish

Instructions

In a medium pot over medium-low heat, melt 3 tablespoons of butter.
Once melted, add the finely chopped onion and cook for 5-6 minutes, or until tender.
Add minced garlic and cook for 1 minute, or until fragrant. Be careful not to burn the garlic.
Add the uncooked rice to the pot and toss to coat evenly in the butter mixture.
Add the chicken stock, kosher salt, and black pepper. Stir to combine.
Increase the heat and bring the mixture to a boil.
Reduce heat to low and cover the pot with a tight-fitting lid. Simmer until the rice is cooked through and the liquid is absorbed, about 15-20 minutes.
Remove the pot from heat and let it sit for 5 minutes. Fluff the rice with a fork.
Stir in the remaining 1 tablespoon of butter and 1/2 cup of grated Parmesan cheese until well combined.
Garnish with freshly chopped parsley and additional grated Parmesan cheese, if desired.