Ingredients:

  • 1 cup (200g) long grain white rice, rinsed
  • 2 cups (475ml) chicken broth
  • 1 cup (115g) shredded cheddar cheese
  • 2 tablespoons (28g) unsalted butter
  • 1/4 cup (30g) finely chopped yellow onion (optional)
  • 1 clove garlic, minced (optional)
  • 1/2 teaspoon (3g) salt
  • 1/4 teaspoon (1g) black pepper
  • 1/4 teaspoon (0.5g) paprika (optional)
  • 2 tablespoons chopped fresh parsley or chives (optional)

Instructions:

  1. Bring chicken broth to a boil in the saucepan. Add rice, reduce heat to low, cover, and simmer until rice is tender and all liquid is absorbed (approx. 15 minutes).
  2. While rice is cooking, melt butter in the skillet over medium heat. Add onion and garlic and sauté until softened and fragrant (if using).
  3. Once rice is cooked and fluffy, stir in the sautéed onion and garlic mixture (if using), shredded cheese, salt, pepper, and paprika.
  4. Continue stirring until cheese is fully melted and the mixture is creamy and well combined.
  5. Garnish with fresh parsley or chives (if desired) and serve immediately.