This one skillet Garlic Parmesan Rice is a quick and easy side dish recipe that pairs perfectly with chicken, beef and seafood!
A couple weeks ago I shared a picture of my very basic dinner on my instagram stories. It was just some grilled chicken, steamed broccoli and this Garlic Parmesan Rice. I was blown away by how many of you guys requested this recipe!
If there’s one thing I can guarantee that my kids will eat without any complaint, it’s a warm side of rice. So you can bet that rice gets prepared on the regular in our house.
We love this Vegetable Rice Pilaf, Cilantro Lime Rice and the Mexican Rice is also one of our favorites. But this creamy Garlic Parmesan Rice has quickly become the kid’s favorite side dish.
Tips for Making Garlic Parmesan Rice in a skillet:
- To get the most flavor out of your rice, start by toasting the rice in the skillet before adding any wet ingredients to the pan.
- My favorite type of rice to use for skillet rice is Jasmine, which is a long grain white rice.
- For best texture rinse the rice with water prior to toasting in the skillet. This will reduce the amount of stickiness you get when it’s finished cooking.
I like this rice so much because it’s a little creamy, super flavorful, and ultra simple to make. You can increase or decrease the amount of garlic flavor by adjusting that to taste.
The flavors are sophisticated but simple and pair perfectly with chicken, steak, pork, seafood… really just about anything!
You’re going to love this easy side of rice!
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Garlic Parmesan Rice
This quick and easy Garlic Parmesan Rice is a flavorful side dish recipe that pairs perfectly with anything!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side dish
- Method: Stovetop
- Cuisine: American
Ingredients
- 4 tbsp salted butter, divided
- 1 tbsp olive oil
- 1 cup Jasmine rice, rinsed and drained
- 1 tsp garlic salt
- 1 tsp dried parsley
- 1 3/4 cups water
- 1 cup milk, divided
- 1/2 cup parmesan cheese
- salt and pepper to taste
Instructions
- Add 2 tbsp butter and olive oil to a pan over medium heat. Add rice, garlic salt and parsley and toast rice until just lightly browned.
- Add in water and 1/2 cup milk. Bring mixture to a boil, then reduce heat and simmer, covered for about 15 minutes, stirring occasionally until rice is tender and most of the liquid is absorbed.
- Stir in the remaining 2 tbsp butter, 1/2 cup milk and parmesan cheese. Season with salt and pepper to taste. Enjoy warm.
Keywords: garlic, parmesan, rice, stovetop, easy, sides
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I just made this and your last minute chicken. I cant describe how great it tastes. I doubled the recipe and made exactly as you wrote…except for adding a tiny bit more cheese. Thank you for both recipes!
★★★★★
Woohoo! So glad you enjoyed both recipes!
Delicious!! This was a hit! I used a little more cheese than the recipe calls for, but otherwise stuck to the instructions and it turned out so good.
★★★★★
Is the cup of rice cooked or no? Makes a difference. Thanks in advance!
Hi Lori, you’ll use uncooked rice for this recipe. Enjoy!
I want to try this! Have you ever transferred the browned rice to a rice cooker for the rest of the cook? My range runs hot and routinely burns rice–there’s no setting for a low simmer. So I use a rice cooker instead.
Did anyone try putting it in a rice cooker?
If you don’t have garlic salt what is a good substitute? garlic powder?
Yes, you could use garlic powder in place of garlic salt, and just add as much salt to taste as you prefer!
You can make garlic salt 3-1 1 part garlic, 3 part salt..I had to do your same thing
★★★★
Works with normal rice as well?? Am afraid of all the extra liquid
This works with long grain white rice, not sure what “normal rice” is considered. 😉
Can I use instant white rice?
This sounds wonderful! I have a couple questions….Do you use the Parmesan out of the can or grated fresh? Also, do you put the lid on the pan or cook it with the lid off? Thank you!
I use shredded parmesan cheese, but I’m sure the canned stuff would work too. You’ll cook it with the lid on, giving it a stir every once in a while and covering it back up.