Ingredients
Basic Ingredients:
- 1 cup white rice (long grain, jasmine, or basmati)
- 2 cups chicken or vegetable broth (for extra flavor)
- 1 tablespoon butter (for richness)
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup shredded cheese (cheddar, mozzarella, Monterey Jack, or a blend)
- ¼ cup milk (for creaminess)
- ¼ teaspoon black pepper
- 2 tablespoons chopped green onions or parsley (optional garnish)
Optional Add-Ins:
- ½ teaspoon smoked paprika – For a smoky depth of flavor.
- 1 tablespoon cream cheese – For extra creaminess.
- ¼ cup sour cream – Adds a tangy, creamy touch.
- ½ teaspoon mustard powder – Enhances the cheesy flavor.
- Cooked bacon bits – Because everything’s better with bacon!
- Chopped jalapeños – For a spicy kick.
Instructions
Step 1: Cook the Rice
- In a medium saucepan, bring 2 cups of broth to a boil.
- Add the rice, butter, salt, garlic powder, and onion powder.
- Reduce the heat to low, cover, and let simmer for 15 minutes (or until the rice is tender and liquid is absorbed).
- Remove from heat and let sit, covered, for 5 minutes.
Step 2: Add the Cheese & Creamy Elements
- Fluff the cooked rice with a fork.
- Stir in milk and shredded cheese, mixing until the cheese is fully melted and combined.
- If using cream cheese or sour cream, add it now for an extra creamy texture.
- Season with black pepper and any additional spices.
Step 3: Garnish & Serve
- Sprinkle chopped green onions or parsley on top for a pop of color and freshness.
- Serve immediately while the cheese is still gooey and melty.
Notes
Tips for the Best Cheesy Rice
- Use freshly shredded cheese – Pre-packaged cheese has anti-caking agents that can make the dish grainy.
- Add cheese off the heat – To prevent clumping, remove the pot from heat before stirring in the cheese.
- Use broth instead of water – This gives the rice a deeper flavor.
- Don’t overcook the rice – Keep it fluffy, not mushy.