Parmesan Garlic Butter Rice

Garlic Butter Rice is a side dish made with long-grain white rice, butter, onion, garlic, chicken stock, and parmesan cheese

Ingredients

• 6 tablespoons unsalted butter, divided
• ¼ cup yellow onion, diced (approximately ¼ of an onion)
• 1 tablespoon garlic, minced
• 1½ cups (277.5 g) uncooked long-grain white rice
• 3 cups (720 g) chicken stock
• ½ teaspoon kosher salt (if using table salt, use ¼ teaspoon)
• ¼ teaspoon freshly cracked black pepper
• ½ cup (50g) parmesan cheese, grated
• fresh parsley, for garnish

Directions

• In a medium pot over medium-low heat, melt 3 tablespoons of butter. Once melted, add onion and cook 5-6 minutes or until tender.
• Add garlic and cook 1 minute, or until fragrant. (Be careful not to burn.)
• Add uncooked rice and toss to coat evenly in the butter mixture.
• Add stock, salt, and pepper. Bring the mixture to a boil.
• Reduce heat to low and cover with a tight-fitting lid. Simmer until cooked through and the liquid is absorbed (15-20 minutes).
• Remove from heat and fluff rice with a fork.
• Stir in remaining butter and parmesan cheese. Garnish with fresh parsley and additional parmesan cheese (optional).