French Rice
Transform your weeknight dinners with this rich and flavorful French Rice recipe, a comforting one-pot dish that brings elegance to your table without the fuss. Featuring long-grain white rice simmered in a velvety combination of chicken or vegetable broth and heavy cream, it’s infused with the aromatic depth of fresh thyme and a hint of garlic. Diced carrots, sweet peas, and a sprinkling of parsley add vibrant color and texture, while the butter-enhanced base creates a luxurious mouthfeel. Perfect as a main course or side dish, this creamy rice is easy to prepare in just 40 minutes, making it a crowd-pleaser for busy evenings or cozy gatherings. Serve it with roasted chicken or a crisp green salad for a complete meal that’s bursting with French-inspired charm.
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 medium carrot, finely diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon fresh thyme
- 1 leaf bay leaf
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the rice under cold water until the water runs clear. Set aside to drain.
In a large, heavy-bottomed saucepan or skillet, heat the butter and olive oil over medium heat.
Add the diced onion and carrot to the pan, sautéing for 4-5 minutes until the vegetables soften and the onion turns translucent.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the rice to the pan and stir to coat the grains in the butter and oil. Cook for 1-2 minutes to lightly toast the rice.
Pour in the chicken or vegetable broth, and add the thyme, bay leaf, salt, and black pepper. Stir well and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for about 15-18 minutes, or until the rice has absorbed most of the liquid.
Remove the bay leaf and stir in the heavy cream, frozen peas, and half of the chopped parsley. Cook for 3-4 minutes more, until the peas are heated through and the mixture is creamy.
Taste and adjust the seasoning with additional salt and pepper if needed.
Garnish with the remaining chopped parsley before serving warm.
Nutrition Facts
Calories |
1910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.8 g | 155% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 5534 mg | 241% | |
| Total Carbohydrate | 158.1 g | 57% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 20.5 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 204 mg | 16% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1181 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
