Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 1 1/2 cups white rice

  3. 3 cups chicken stock Handful flat-leaf parsley , finely chopped

  4. 1 cup grated Manchego cheese Salt and pepper

Instructions Jump to Ingredients ↑

  1. Melt butter over medium heat in a medium sauce pot. Add rice and toast in butter 2 minutes. Add stock and bring rice up to a boil. Cook rice 17 to 18 minutes until tender and liquids are absorbed. Remove from heat, fluff rice with fork, then stir in the parsley and cheese . Season the rice with salt and pepper, to taste.


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