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This easy Cheesy Rice is made with jasmine rice, sharp cheddar, Parmesan, butter, and chicken broth. You can bake it in the oven or make it on the stovetop for a simple side dish that goes with just about anything.
Easy Cheesy Rice That Goes with Everything
This baked cheesy rice is one of my go-to side dishes because it truly goes well with almost everything. It’s also one of those rare dishes that every single one of my kids loves. They even ask for seconds!
I often make it with whatever cheeses I have on hand, so it’s a great way to use those random half-full bags of cheese in the fridge. Fresh Parmesan is my favorite because it adds a bold, salty flavor, and sharp cheddar makes the rice rich and cheesy without needing a long list of ingredients.
It is mild enough to serve with almost any main dish, it’s especially good with pork chops, salmon, and baked chicken.
❤️ Erica
Table of Contents
Cheesy Rice Ingredients
- Jasmine rice – Jasmine rice gives this dish a light, fluffy texture, but another long-grain white rice will also work. Do not use instant rice because it requires a different amount of liquid and a much shorter cooking time.
- Sharp cheddar cheese – Sharp cheddar gives the rice more flavor than mild cheddar. Freshly shredded cheese melts especially well, but you can use what you already have on hand.
- Parmesan cheese – Fresh Parmesan adds a salty, tangy flavor that balances the cheddar.
- Chicken broth – Broth gives the rice more flavor than water. Vegetable broth also works well. If you use water, plan to add a little more salt.
- Butter – Butter adds richness and helps keep the rice from tasting dry.
- Salt & pepper – Season to taste. The amount you need will depend on how salty your broth and cheeses are.
How to Make Cheesy Rice
- Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking dish with nonstick cooking spray or butter.
- Add the rice, cheddar, and Parmesan to the baking dish. Mix, then season with salt and pepper. Set aside.
- Add chicken broth and butter to a saucepan and bring to a rolling boil.
- Pour the boiling broth (carefully) over the rice and cheese mix to distribute everything evenly.
- Cover the baking dish tightly with foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, or until the broth is absorbed and the rice is tender.
- Remove the dish from the oven and fluff the rice with a fork.
- Garnish with parsley (optional) and serve warm.
Recipe Tips
Cover the dish tightly. The trapped steam cooks the rice. If the foil is loose, too much moisture may escape before the rice becomes tender.
Start with boiling broth. Pouring boiling liquid over the rice helps the cooking process begin right away and keeps the total baking time fairly short.
Do not over-stir. Stir gently when you add the broth and fluff the finished rice with a fork. Too much stirring can make rice gummy.
Look for doneness, not just time. The rice is ready when the liquid has been absorbed and the grains are tender. If the rice is still firm, cover it again and bake for a few more minutes.
Taste before adding more salt. Broth, cheddar, and Parmesan can all be salty, so the amount of additional salt you need will vary.
Add cooked chicken. After the rice has finished cooking, fold in hot shredded rotisserie chicken to turn the side dish into a simple meal.
Stove Top Method
You can also make this cheesy rice on the stovetop. I prefer the oven method because I like the overall texture better, but the stovetop method is a great option when you want to save a few minutes or keep the oven free.
Rinse and drain the rice until the water runs mostly clear. I have found that the rice can get gummy on the stovetop if it is not rinsed.
Add the rinsed rice and the remaining ingredients to a stockpot or large saucepan and stir to combine. Bring everything to a boil over medium heat, then reduce the heat as low as possible.
Cover and simmer for 15 minutes. Remove the pan from the heat and leave it covered for another 8 to 10 minutes. Fluff the rice with a fork and serve.
Can I Use Brown Rice?
I’m not going to lie—white rice tastes better to me in this recipe. I like the softer texture, and I think it works perfectly with the cheese.
However, brown rice can be used if you prefer it. Increase the broth by ½ cup and bake for about 1 hour, removing the foil during the last 10 minutes. Before serving, make sure the liquid has been absorbed and the rice is tender.
Cheesy Rice with Vegetables
My kids love this dish, and because it’s so cheesy, it has always been an easy place to add vegetables.
When they were younger, I would mix in steamed carrots and peas, and they would gobble it up without paying much attention to the extra veggies. Now that they are older, it isn’t so much “sneaking” as it is simply adding vegetables such as zucchini, mushrooms, or broccoli.
For the most predictable texture, cook or steam the vegetables separately and fold them into the rice after it comes out of the oven. Drain watery vegetables well so they do not make the rice soggy.
Storage, Freezing, and Reheating
Store leftover cheesy rice in an airtight container in the refrigerator for 3 to 4 days.
For longer storage, freeze it in a freezer-safe container for up to 3 months. Thaw frozen rice in the refrigerator before reheating.
To reheat cheesy rice, add a little broth or water to keep it from drying out. Microwave it for 1 minute, fluff with a fork, and then continue heating in 30-second intervals until hot.
Reheat only the portion you plan to serve.
Frequently Asked Questions
For the baked method, stir gently and avoid overmixing. Make sure you use long-grain white rice rather than instant rice.
For the stovetop method, rinse the rice until the water runs mostly clear before cooking. This removes some of the surface starch that can make the rice gummy.
Yes. Halve all of the ingredients and bake the rice in an 8×8-inch baking dish. Begin checking the rice at the same time listed in the recipe. The depth of the rice and the type of baking dish can affect the final cooking time.
Add a splash of broth or water and microwave the rice for 1 minute. Fluff it with a fork, then heat it in 30-second intervals until hot.
The additional liquid helps keep the rice from drying out.
Yes. Vegetable broth works well as a replacement for chicken broth.
Taste the finished rice before adding more salt because the saltiness of different broth brands can vary.
Rinsing is optional for the baked method. It is important for the stovetop method because it removes some of the surface starch that can make the rice gummy.
More Easy Rice Dishes
⭐️ If you make this cheesy rice, please leave a star rating and a comment below. I love hearing what cheese you used and what you served with it!
Cheesy Rice
Ingredients
- 2 cups Jasmine rice, or extra long grain white rice
- 2/3 cup sharp cheddar cheese, shredded
- 1/2 cup fresh Parmesan cheese, shredded
- Sea salt and black pepper , to taste
- 3 cups chicken broth
- 4 tablespoons butter
Instructions
- Preheat oven to 350℉.Prepare a 9×13 baking dish by spraying with baking spray. Place rice in baking dish with shredded cheeses and gently mix together. Sprinkle with salt and pepper to taste. Set aside.
- Heat chicken broth and butter together in a saucepan. Bring to a rolling boil.
- Gently pour the boiling broth over the rice and gently stir to combine.
- Bake in the preheated oven for 20 minutes covered with foil and then another 10-15 minutes uncovered or until all the broth is absorbed and the rice is tender.
- Remove from oven and fluff with a fork before serving.
Notes
Stove Top Method
- Rinse and drain rice until water runs clear (I have found that the rice will get gummy using the stove top method if the rice isn’t rinsed).
- Place the rinsed rice and the rest of the ingredients in a stockpot or large saucepan and stir well to combine.
- Bring to a boil over medium heat, then reduce heat to as low as you can.
- Cover with a lid and simmer for 15 minutes.
- Remove from heat and keep covered for another 8-10 minutes. Fluff with a fork and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe?
We want to hear from you! Please leave a review.
This was such a great side. It had great flavor and you can use any type of cheese that you want in it, but it is definitely quick and easy and not out of a box.
So glad you liked it! Yes, it is such an easy recipe and goes with practically anything! Thanks for the 5-stars!
Such a quick and tasty side dish. I used jasmine rice as stated and seasoned with garlic pepper and onion salt. I also used dairy-free Colby jack and parmesan with vegetable broth. My 2 yr old was happy😋
Thanks for sharing your spin on it. Sounds yummy!
Would vegetable broth be just as good?
Yes, vegetable broth works great in this recipe. Thanks for asking!
Hello Erica
I was wondering about using milk in this recipe? Half chicken broth, half milk. Will the milk affect the texture of the rice or timing or anything?
Thanks for your input!
Becky
Hi Becky, Erica is on vacation for the 4th, but the milk shouldn’t affect the timing. I think it will make the rice a little more on the creamy side – which could be really good. Please let us know how it turns out!