Provolone Rice
Elevate your side dish game with this decadently creamy Provolone Rice recipe, a rich blend of tender white rice coated in a velvety, cheese-infused sauce. Featuring the nutty depth of shredded provolone and a savory kick from Parmesan, this dish pairs perfectly with the subtle sweetness of sautéed onion and garlic. A simple yet satisfying recipe, it combines pantry staples like milk, butter, and rice to deliver restaurant-quality flavor in under 30 minutes. Perfect as a comforting standalone meal or a versatile side, this cheesy rice pairs beautifully with roasted chicken, grilled vegetables, or your favorite protein. Garnish with fresh parsley for a pop of color and freshness, and watch it disappear from the table.
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Recipe Information
Ingredients
- 1 cup uncooked white rice
- 2 cups water
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup milk
- 1.5 cups shredded provolone cheese
- 0.5 cup grated Parmesan cheese
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
Rinse the rice under cold water until the water runs clear, then set aside.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice, lower the heat to a simmer, cover, and cook for around 15 minutes or until tender. Remove from heat and let sit covered for an additional 5 minutes. Fluff the cooked rice with a fork.
While the rice cooks, heat a large skillet over medium heat. Melt the butter in the skillet.
Add the finely chopped onion to the skillet and sauté for 4-5 minutes, or until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Lower the heat to medium-low and pour in the milk, stirring constantly to ensure it doesn’t scald. Gradually stir in the shredded provolone cheese and grated Parmesan cheese until fully melted and creamy.
Season the cheese sauce with the salt and black pepper. Taste and adjust seasoning if needed.
Add the cooked rice to the skillet with the cheese sauce, folding it gently to evenly coat the rice with the sauce.
Cook for 2-3 minutes, stirring occasionally, until the rice mixture is warmed through.
Remove the skillet from heat and garnish with chopped fresh parsley, if using. Serve hot.
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.6 g | 116% | |
| Saturated Fat | 55.5 g | 278% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 274 mg | 91% | |
| Sodium | 3193 mg | 139% | |
| Total Carbohydrate | 190.9 g | 69% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 17.0 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 2092 mg | 161% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 999 mg | 21% | |
*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.
