Prep 5 mins
Cook 20 mins
I was looking for a way to use up Manchego cheese and found this on Rachael Ray.
- 29.58 ml butter
- 354.88 ml white rice
- 709.77 ml chicken stock
- handful flat leaf parsley, finely chopped
- 236.59 ml grated manchego cheese
- salt and pepper
- 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.