Beer Rice

READY IN: 50mins
Recipe by SuzieQue

A different rice side dish that goes well with chicken or pork.

Top Review by AuntWoofieWoof

June 9, 2003 reciew: This was really good!! The rice was nice and moist. I like my rice a little on the moist side so this recipe fit right in. I followed it to the tee. Later on, I realized I should have cut the recipe in half since there was only me to cook for. I have some leftover, so I am going to make Stuffed Bell Peppers with it for my dinner tomorrow night. I think next time I make it, I will use green peppers instead of the red and see how it turns out. Thanks for a great way to cook rice Suzyq. Update: Dec 14 2003. This is one of my favorite rice dishes. I made it this morning. I cut the recipe in half and browned 2 skinned chicken thighs in the butter along with the onions. I then added the rice and liquids and cooked it altogether. It was soooo good. The chicken thighs came out so tender. It did not take any longer to make than it does without the chicken. This is true comfort food. It is good without the chicken as well but I wanted to try something different this time around. Thanks for a great recipe Suzy.

Ingredients Nutrition

  • 1 cup rice, uncooked (not instant)
  • 12 cup onion, chopped
  • 12 cup red pepper, chopped
  • 12 cup butter, melted
  • 16 ounces chicken broth (canned is okay)
  • 34 cup beer
  • 14 teaspoon thyme


  1. Saute onion and pepper in butter until tender.
  2. Add chicken broth, rice, beer, thyme and salt and pepper to taste.
  3. Bring to a boil, cover and reduce heat.
  4. Simmer for 30- 40 minutes until liquid is absorbed and rice is done.

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