Cheesy Cheddar Rice is one of those dishes you’ll find yourself making on repeat. It’s the perfect side to just about any meal – think roasted chicken, grilled veggies, or even a cozy bowl of chili.

It’s naturally gluten-free, so no extra swaps or specialty ingredients are needed. Just grab a few simple items from your pantry and fridge, and you’re good to go!

This recipe is also a total win for busy nights because it’s so hands-off. Once it’s simmering away, you can focus on the rest of dinner or just take a breather. The result? Creamy, cheesy rice that’s packed with flavor and sure to have everyone going back for seconds. Trust me, this one’s a keeper!

Gather your ingredients

Cheddar Cheese– it’s best to use the block and not the pre-shredded stuff since it melts better. But you can use whatever you have on hand.
Half Yellow Onion – dice it up!
Long grain white rice – This is what I used for this recipe, and the instructions are specific to cooking this long grain white rice. If you use another kind of rice, I can’t promise the result will be the same. I’ll update this post as I try different variations of rice.
Chicken Broth – Homemade is best, but this blog is all about kitchen shortcuts so use that carton!
Milk – any kind of milk will do, but the more fat, the creamier this dish will be.
Butter
Heavy cream – heavy whipping cream adds a creaminess to this dish and helps the cheese incorporate into the rice.
Salt
Paprika
Chives – for added color and flavor. I love the combo of chives and cheddar cheese

Why You’ll Love This Recipe

Budget-friendly meal
Naturally Gluten Free
Makes a fantastic side dish
Easy to reheat for leftovers
mostly hands off!

Recipe Tidbits

You might want to spray your pot before cooking to avoid the rice sticking.
Toasting your rice before adding liquid adds more depth of flavor!
Like it more cheesy? You can add another 1/4 to 1/2 cup of cheese. Save some cheese for sprinkling on the top if you desire.

Cheesy Cheddar Rice

White Rice gets simmered in milk and broth and then finished off with cheddar cheese and a blend of delicious spices. It's a great side dish for many meals!

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Prep Time 5

Cook Time 30

Total Time 35

Course Side Dish

Servings 4 people

Equipment

1 Pot or Dutch Oven
1 Rice Strainer
1 Cheese Grater

Ingredients

2 tbsp butter
½ small yellow onion diced
1 cup long grain white rice rinsed
1 cup milk I use 2%
1 cup chicken broth
1 tsp salt
¼ tsp paprika
¼ cup heavy cream
1 tsp dried chives for sprinkling on top
½ cup cheddar cheese shredded (add more if you like it really cheesy)

Instructions

Heat 2 tablespoons of butter over medium heat. Add diced onion and cook until soft and translucent, about 2 minutes.
Add rice to onion mixture and toast for about a minute. Be careful not to burn the rice.
Pour in milk, chicken broth, salt and paprika and stir. Put a lid on top and simmer until rice is soft and has absorbed most of the liquid, about 25-30 minutes. (My rice took about 27 minutes!)
Fold in shredded cheese and cream until incorporated into rice mixture. Sprinkle chives on top and serve.

Notes

Although tempting, try not to lift the lid too much during the simmering process.

Taste your rice at the end and season more if necessary.

If using salted butter, add half the salt during step 3 and then taste test again at the end. You can always add more salt but you can’t take it away!