Description
Creamy, flavorful cheesy rice with long-grain rice, colorful bell peppers, and a rich cheese sauce. Great as a side or main course.
Ingredients
Scale
- 2 cups long-grain rice
- 4 cups chicken broth (low sodium preferred)
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for a little kick)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/4 teaspoon ground nutmeg
- Fresh parsley, chopped (for garnish)
Instructions
- Place the rice in a fine-mesh sieve and rinse under cold running water until the water runs clear.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic, red bell pepper, and green bell pepper and cook for another 3-5 minutes, until the peppers are slightly softened.
- Add the rinsed rice to the pot and stir to coat it with the oil and vegetables. Cook for 1-2 minutes, stirring constantly, to lightly toast the rice. Add the dried oregano, smoked paprika, cayenne pepper (if using), salt, and pepper. Stir well to combine.
- Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 18-20 minutes, or until the rice is cooked through and all the liquid has been absorbed. Do not lift the lid during cooking.
- Once the rice is cooked, remove the pot from the heat and let it stand, covered, for 5 minutes. Then, fluff the rice gently with a fork. Set the rice aside while you prepare the cheese sauce.
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in the milk, a little at a time, ensuring that there are no lumps. Continue whisking until the mixture is smooth and creamy.
- Bring the sauce to a simmer over medium heat, stirring constantly. Reduce the heat to low and continue to simmer for 5-7 minutes, or until the sauce has thickened slightly.
- Remove the saucepan from the heat and add the shredded cheddar cheese, shredded Monterey Jack cheese, and grated Parmesan cheese. Stir until the cheese is completely melted and the sauce is smooth and creamy.
- Stir in the ground nutmeg, salt, and pepper to taste. Adjust the seasoning as needed.
- If you want to bake the cheesy rice for a golden crust, preheat your oven to 350°F (175°C).
- Pour the cheese sauce over the cooked rice in the pot or Dutch oven. Gently stir to combine, ensuring that the rice is evenly coated with the cheese sauce.
- If baking, transfer the cheesy rice to a greased 9×13 inch baking dish.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
- For an even more golden and bubbly top, broil for the last 1-2 minutes, watching carefully to prevent burning.
- If baked, let the cheesy rice rest for 5-10 minutes before serving.
- Garnish with fresh chopped parsley before serving.
- Serve the cheesy rice hot as a side dish or a main course.
Notes
- Cheese Variations: Gruyere, Swiss, or pepper jack would all be delicious additions or substitutions.
- Vegetable Additions: Add other vegetables to the rice, such as corn, peas, or diced carrots.
- Protein Additions: Stir in cooked chicken, sausage, or shrimp for a heartier meal.
- Spice Level: Adjust the amount of cayenne pepper to your liking, or omit it altogether if you prefer a milder flavor.
- Make Ahead: The cheesy rice can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.
- Creaminess: For an extra creamy cheese sauce, add a tablespoon of cream cheese or sour cream.
- Broth: Vegetable broth can be substituted for chicken broth for a vegetarian option.
- Rice Type: While long-grain rice is recommended, medium-grain rice can also be used. Avoid using short-grain rice, as it tends to be too sticky.
- Garlic Powder: If you don’t have fresh garlic, you can substitute 1/2 teaspoon of garlic powder.
- Onion Powder: Similarly, you can use 1/2 teaspoon of onion powder if you don’t have fresh onion.
- Prep Time: 20 minutes
- Cook Time: 45 minutes