Empty My Fridge
Better Than Risotto? One-Pan CREAMY Onion Rice | Crazy Delicious & EASY
Ingredients
- Extra virgin olive oil¼ cups
- Onion2
- Garlic4 cloves
- Oregano · dried1 tsp
- Chili flake · crushed¼ tsp
- White bean1 can
- Vegetable broth1 l
- Rice1 cup
- Manchego cheese · grated¼ cups
- Lemon2 tsp
- Salt
- Black pepper
- Chive · chopped
Instructions
- Heat the olive oil in a large frying pan over medium heat.
- Add the sliced onions and cook about 10 minutes, stirring every 1-2 minutes, until translucent and lightly browned.
- Add the garlic, oregano and crushed red pepper, season with salt and pepper, and stir. Add the drained, rinsed white beans and the vegetable broth. Raise to high heat and stir gently.
- When it boils, stir in the rice until well mixed. Lower to low-medium heat and simmer until the rice is just cooked through, following the package timing and stirring every 2-3 minutes.
- Once the rice is just cooked, turn off the heat. Stir in the grated cheese and lemon juice and mix once more.
- Serve straight from the pan or in shallow bowls, topped with chopped chives.
Summarized from Spain on a Fork's video. Watch it for the details.
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GarlicOnionCheeseLemonRiceManchego cheeseWhite bean
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