Sneak Preview: Learn how to make this Cheesy Rice Recipe with long-grain rice, yellow bell peppers, parsley, peas, and cheese. Try this with a simple meat entree to transform your meal from boring to uncommonly delicious.
Sharing a good recipe can possibly make a person immortal–especially if the name of the giver is added to the title of the recipe. Do you agree?
I have never understood people who resist sharing their recipes (unless they run a restaurant or otherwise make money with it). Not only the recipe but any added notes can stimulate fading memories.
Every time I make this colorful cheesy rice recipe, I think of the friend who gave it to me.
Some time ago, I staged a giveaway and asked my readers to tell me their favorite way to eat rice.
I got several good ideas, including this recipe, from a long-time friend named Beth. Every time I make it, I think of her even though I haven’t seen her in ages.
Turns out this cheese and rice recipe originated with Emeril Lagasse. I’ve made a few minor tweaks.
Sharing a good recipe can possibly make a person immortal–especially if the name of the giver is added to the title of the recipe.
Ingredients and Substitutions
- RICE: Extra-long rice by Mahatma is my first choice, but any long-grain rice is good. You could also substitute basmati or jasmine if you prefer. If you’re not a rice lover, try it with quinoa.
- ONIONS: Yellow onions work perfectly, but white onions are fine, too.
- BELL PEPPERS: The recipe calls for yellow bell peppers. The color makes them blend in with the cheese. Red or orange peppers will change the look but not the flavor. Using green bell peppers will add a slightly bitter flavor profile.
- CHICKEN BROTH: Homemade stock is the best but certainly not a necessity. Substitute canned chicken broth if it’s more convenient, or use a bouillon cube or powder to make broth.
- BAY LEAF: You might be tempted to leave this one out, but it adds lots of wonderful flavorful. According to the tastingtable.com, “the closest match to the herb is a mixture of dried thyme and oregano; a quarter teaspoon per leaf gets the job done.”
- PEAS: Unless you have fresh peas, frozen peas are my first, second, and third choice. Otherwise, leave them out.
- CHEESE: My friend uses Fontina, but Gruyere and Mozzarella (a cheaper option) would make good substitutes. Although I doubt if you would have clicked on this recipe if you don’t like cheese, you could leave it out.
- PARSLEY: Fresh parsley is always going to be better than dried parsley unless it’s the middle of the winter and you’re snowed in. Fresh cilantro is another option.
Can I make this ahead of time?
Yes, you can make this earlier in the day. If you want to prepare this recipe the day before, leave out the cheese and parsley.
Just before serving, reheat the dish in the microwave. Fluff the rice, then stir in the cheese and parsley. Let it sit until the cheese melts.
Can I freeze this recipe?
Prepare the recipe through step 4. Remove the bay leaf. Wrap well and freeze up to one month. Thaw before serving.
Reheat in the microwave until piping hot. Fluff the rice and mix in the cheese and parsley. Put the lid on until the cheese melts and serve immediately.
How to make this colorful Cheese Rice recipe:
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Hope to see you again soon!
p.s. Questions? Email me: paula at saladinajar.com.
- 3 tablespoons unsalted butter
- 1/2 cup finely-chopped yellow onions
- 1/2 cup finely-chopped yellow, orange, or red bell peppers
- 1 cup extra-long-grain rice
- 1 teaspoon salt
- 1 bay leaf
- 2 1/4 cups chicken broth
- 1/2 cup frozen peas
- 1/8 cup chopped fresh parsley
- 8 ounces Fontina, Gruyere, or Mozzarella cheese, diced or grated
- Melt butter on medium-high heat in a medium skillet or saucepan. Add chopped onions and bell peppers. Sautè until soft, but don't let them brown, about 4 minutes.
- Add rice, salt, and bay leaf to the onions and bell peppers. Cook 1 minute.
- Stir in the chicken stock (I use reconstituted chicken bouillon. Cover and simmer on low until the rice is soft and tender, usually about 15-20 minutes.
- Add the peas. Cover and let simmer until you don't see any liquid in the rice. After 5 minutes, remove your skillet or pan from the heat and allow to rest for 10 minutes with the lid on.
- When ready to serve, remove the bay leaf. Use a spoon or a fork to fluff the rice before adding cheese and parley. Add some freshly ground pepper if desired.
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Amount Per Serving: Calories: 116Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 673mgCarbohydrates: 13gFiber: 1gSugar: 2gProtein: 3g